Moo Goo Gai Pan

The Chinese title explains this dish: Moo goo means "button mushroom", gai means "chicken" and pan means "slices". I got this recipe from an online friend named Bootsie. It has become a favorite especially when the peas are on in the garden...which is now. YAY!

The key to this recipe is not overcooking so pay attention to the times.

4 boneless, skinless breast halves

2 T. water

2 T. rice wine vinegar

2 T. soy sauce

2 t. cornstarch

2 T. cooking oil

3 cloves garlic, minced

8 ounces small whole mushrooms or large mushrooms halved

3 cups Chinese cabbage or regular cabbage, cut into 1-inch pieces

1 6 oz package frozen pea pods, thawed or fresh

Cut the chicken into thin, bite-size pieces. (which is easier to do if partially frozen).

In a small bowl combine water, vinegar, soy sauce and cornstarch. Set aside.

Heat a wok or large skillet over high heat. Add cooking oil (add more oil as necessary during stir-frying.) Stir-fry garlic in hot oil over high heat for 3o seconds.

Add mushrooms and stir-fry for 2 minutes. Remove from wok.

Add cabbage and pea pods and stir-fry for 1 minute more. Remove from wok.

Add chicken to the wok and stir-fry for 2-3 minutes or till done. Push meat from center of wok and pour sauce in to the center. Cook and stir until the sauce is thickened and bubbly.

Stir in vegetables. Cook and stir for 2 minutes more. Serve with hot cooked rice.

Serves 4