From: robinc@oanet.com (robinc)
Reply-To: robinc@oanet.com (robinc)
Newsgroups: rec.food.recipes
Followup-To: poster
Subject: Moo Goo Gai Pan
Date: 27 Feb 1996 09:37:25 -0600
Organization: OA Internet
Message-ID: <4gu5ab$dtv@hermes.oanet.com>

This is a low fat version.

MOO GOO GAI PAN

3/4 lb	boneless, skinless chicken breast, cut into thin slices
1 t	gingerroot, grated
5	garlic cloves, minced
8 oz	snow peas
8 oz	can bamboo shoots
6 oz	mushrooms, sliced
3	green onions, cut into 1/2 inch slices
Marinade:
1 T	dry sherry or rice wine
1 T	cornstarch
2 T	soy sauce
Sauce:
1 c	chicken broth
4 t	cornstarch

Combine chicken and marinade ingredients in bowl and mix well. Marinade 
for 1 hour.
Combine sauce ingredients and mix well.
Spray wok with nonstick cooking spray and place over medium-high heat.
Add gingerroot, garlic and chicken mixture.  Stir-fry until chicken is no 
longer pink.
Add vegetables except onions.  Stir-fry until tender crisp.  Add water to 
prevent scorching if necessary.
Add broth mixture and onions.  Stir until cooked and bubbling.
Serve over steamed rice.

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