Moo Goo Gai Pan - cooking recipe

Ingredients

FOR THE SAUCE
1 1/2 - 2 cups chicken breasts (I've tried breast, thighs and mixed, all worked well)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons wine
1 teaspoon sugar
2 tablespoons cornstarch
FOR THE REST
2 slices gingerroot (optional)
4 cups bok choy
1/2 cup sliced celery
1 cup sliced fresh mushrooms or 1/2 cup canned mushroom
1/4 cup water chestnut
1/4 cup bamboo shoot (optional)
1/4 lb snow peas
1 large garlic clove, minced
2 cups chicken stock
3/4 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons wine or 2 teaspoons sherry wine
1/4 cup cornstarch, blended into
1/4 cup cold water

Preparation

Marinate the chicken pieces in the soy sauce, wine, and sugar.
Stir in the cornstarch, and allow the pieces to stand for half an hour.
Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
Remove from the pan and set aside.
Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
minced garlic can be added without burning.
Stir-fry for one minute.
Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!