MOO GOO GAI PAN

1  tablespoon		vegetable oil
1  cup		sliced fresh mushrooms
2  cups		chopped broccoli florets
8  ounces		sliced bamboo shoots, drained
8  ounces		sliced water chestnuts, drained
15  ounces		whole straw mushrooms, drained
1  tablespoon		vegetable oil
2		cloves garlic,s minced
1  lb.		skinless, boneless chicken breast, cut into strips
1  tablespoon		cornstarch
1  tablespoon		white sugar
1  tablespoon		soy sauce
1  tablespoon		oyster sauce
1  tablespoon		rice wine
1  cup		chicken broth

Tip: For nutritional information on all the ingredients in MOO GOO GAI PAN just click on each ingredient name. Then adjust the serving size for any MOO GOO GAI PAN ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

irectionsInstructions Checklist
Step 1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.

Step 2
Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.