MOO GOO GAI PAN

By merehk

Ingredients

• Sauces:
• 1 tablespoon cornstarch
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine
• 1/4 cup chicken broth
• Vegetables:
• 1 cup fresh mushrooms, sliced
• 2 cups broccoli florets, chopped
• 1 (8 oz) can sliced bamboo shoots, drained
• 1 (8 oz) can sliced water chestnuts, drained
• 1 (15 oz) can whole straw mushrooms, drained

Preparation

Step 1

Heat your work to hot, add 1 tablespoon oil, heat until smoke. Stir in veggies at one time, stirring for 5-6 minutes or until all vegetables are done. Remove and set aside. Blend sauces in a bowl. Mix well.

Reheat wok with remaining oil until oil. Stir in the garlic, cook for 5 seconds. Combine chicken, cook until no longer pink in the center, about 5 minutes.

Pour sauces mixture over the chicken, and bring to a boil, stirring constantly for 30 seconds. Return the vegetables to the wok, and toss with the sauce until well coated. Serve hot with rice