CHICKEN WITH MUSHROOMS - MOO GOO GAI PAN
4 boneless, skinless chicken breast halves, cut into 1/2 inch cubes 1/2 c. dry white wine 1/2 tsp. salt 1 bunch of scallions, cut into 1/2 inch slices 1 c. celery, chopped into 1/2 inch pieces 1 tbsp. vegetable oil 1 container of snow pea pods, strings removed 1/2 lb. sliced mushrooms 1 can water chestnuts, sliced 1/2 c. chicken broth 1 tbsp. cornstarch, mixed with 2 tbsp. cold water 1/2 tsp. salt Combine chicken with wine and 1/2 teaspoon salt. Set aside. Stir fry scallions and celery in oil for 1 minute. Set aside. Stir fry pea pods 2 minutes and set aside. Stir fry mushrooms and water chestnuts 1 to 2 minutes. Set aside. Stir fry the chicken and wine 2 to 3 minutes or until done. Combine chicken and vegetables in a wok. Stir together the broth, cornstarch mixture and 1/2 teaspoon salt. Slowly add to chicken and vegetables in the wok and heat until thick and clear. Serve with rice. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
