Moo Goo Gai Pan

1/2 to 1 pound of chicken chopped into bite size pieces.
3 or 4 scallions chopped into 1 inch pieces.
1 Table spoon of sugar
3/4 cup of bite sized pieces of bell pepper can be any color
or mixture of colors.
1/2 cup of bean sprouts
1/4 cup of sliced bamboo shoot
1/4 cup of sliced water chestnut
1/2 cup of sliced mushroos
3/4 to 1 1/2 cups of napa cabage cut into bite sized pieces
1/2 to 1 1/2 cup of chicken stock
1 egg white
sherry or chinese wine
soy sauce
corn starch
3 cloves of garlic
2 teaspoons of fresh ginger finely minced  ( 1tsp of ground if
you must)
 
Mix the chicken an egg white a Table spoon of corn starch and
a splash of sherry in a small bowl, and let it sit a few minutes.  Put your wok or large skillet on the highest heat you have.  When the wok is hot throw in 2 table spoons of peanut oil and the chicken within a couple seconds .  Stir like mad untill the chicken is done.  Remove the chicken and throw in the scallions, ginger, and garlic.  Keep stiring like mad, add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts. Keep stiring like mad. When the vegies are hot throw in the mushrooms and a shot or two of sherry and a little lite ( in color not sodium ) soy sauce. If you are going to use a splash of oisture sauce put it in now.  In the next ten to fifteen seconds you need to stir a tablespoon or two of corn starch depending on how much chicken stock you are useing and the sugar into the chicken stock and pour it in the wok then reintroduce the chicken.  Stir untill it thickens and serve imeadiatly.
I apologise for the poor spelling, it has been the bane of my
existance all my life.
 

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