Moo Goo Gai Pan

commandcooking.com

Jessica R Lovett

subheading: For the marinade:

2 tablespoons soy sauce

2 tablespoons cornstarch

1 tablespoon rice vinegar

1 ½ pounds chicken breast, boneless, skinless, and thinly sliced against the grain

subheading: For the sauce:

½ cup chicken stock

¼ cup soy sauce

1 tablespoon rice vinegar

1 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

subheading: For the moo goo gai pan:

1 tablespoon oil, peanut, avocado, or vegetable

2 cups mushrooms, stems removed before slicing

2 cups snow peas

1 head baby bok choy, roughly chopped with stems removed

1 (8-ounce) can bamboo shoots

1 (8-ounce) can water chestnuts

3 cloves garlic, minced

1 teaspoon ginger, minced

salt, to taste

pepper, to taste

Directions at commandcooking.com

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