Moo Goo Gai Pan

Instructions

1. 1

   In a bowl, toss chicken with salt, pepper, garlic and cornstarch mixture. Set aside.

2. 2

   Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.

3. 3

   Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.

4. 4

   Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.