Moo Goo Gai Pan

• lb chicken breast↗1 lb
• cornstarch↗2 tablespoons
• sherry wine↗1 tablespoon
• white pepper1⁄4 teaspoon
• lb mushroom↗1 lb
• chicken broth↗1 1⁄4 cups
• oil or 1 tablespoon oil1 cup
• sliced bamboo shoot1⁄3 cup
• thinly sliced cabbage3⁄4 cup
• sugar↗1⁄2 teaspoon
• water↗2 tablespoons

Step-by-step instructions

1. 1

   Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.

2. 2

   Simmer mushroom in chicken broth 5 minutes; drain, reserving broth.

3. 3

   Heat oil in wok. 1 tablespoon or 1 cup

4. 4

   Add chicken and cook until chicken is no longer pink; take out chicken and if cooking with 1 cup of oil drain oil except 1 tablespoon.

5. 5

   Add mushrooms, bamboo shoots and cabbage.

6. 6

   Stir fry 2 minutes.

7. 7

   Add chicken broth and sugar.

8. 8

   Bring to a boil.

9. 9

   Add chicken.

10. 10

    Dissolve remaining cornstarch in water and add to wok.

11. 11

    Cook till thick.