---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MOO GOO GAIPAN #2
  Categories: Chinese, Chicken
       Yield: 6 servings
  
       1 lb Boneless, skinless chicken
            -breast
       1 tb Soy sauce
       1 tb Fresh grated ginger
       1 tb Corn starch
       1    Head/bunch fresh bok choy
     1/2 lb To 3/4 lb fresh mushrooms
     1/2 lb Fresh snow peas, stringed &
            -halved
       2 c  Chicken stock/bouillon
       2 tb Corn starch
       2 tb To 3 tb peanut oil
  
   Remove any fat or tendons from the chicken and slice
   into pieces 1/4 by 1 or so (this works better if
   chicken is partially frozen). Mix chicken with next
   three ingredients and allow to marinate while you are
   preparing the vegetables.
   
   Wash bok choy thoroughly, trim off the tough ends of
   the leaves and part of the base, and chop into
   bite-size pieces including the green parts. Slice the
   mushrooms.  Cut the snow peas in half or slice after
   the tips and strings have been removed.  Mix the stock
   and the corn starch in a shaker
   
   Heat oil in wok until its almost smoking and then stir
   fry the chicken until its almost cooked through.  Then
   add the vegetables and stir fry until the bok choy
   leaves get sort of wilted down.  Pour in the
   stock/cornstarch mixture that was shaken just before
   pouring it in. Stir constantly until the sauce
   thickens.  Serve immediately over cooked rice.
   
   Note:  You can add bamboo shoots, sliced water
   chestnuts and all sorts of other stuff to this but I
   like the plain version best.  About the only thing I
   change is to throw in some Mrs. Dash, which isn't very
   Chinese, but heh!  Enjoy.
   
   Posted by: Mike Hackmann 6/93
  
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