---------- Recipe via Meal-Master (tm) v8.02

     Title: MOO GOO GAIPAN #1
Categories: Chinese, Chicken
     Yield: 6 servings

          Marinade:
     1 tb Ginger, finely grated
 1 1/2 ts Sesame oil
     1 ts White wine
   1/2 ts Sugar
   1/4 ts Salt
 1 1/2 ts Oyster sauce
   1/2 ts Light soy sauce
     1 ts Cornstarch
          Pinch freshly ground white
          -pepper
   1/2 lb Chicken breasts, strips
          SAUCE:
   1/2 ts Sugar
     2 ts Oyster sauce
     1 ts Light soy sauce
   1/2 ts Sesame oil
     2 ts Cornstarch
     1 pn White pepper
     5 tb Chicken stock
 3 1/2 tb Peanut oil
     1 tb Ginger, minced
   1/4 ts Salt
   1/4 lb Mushrooms, sliced
     6 oz Snow peas, sliced
   1/4 c  Bamboo shoots, sliced
     4    Water chestnuts, sliced
     1    Clove garlic, minced
     1 tb White wine

 1.  MAKE THE MARINADE:  Place the grated ginger in a
 small strainer set over a medium bowl.  Press hard
 with the back of a spoon to extract 1 teaspoon of
 juice; discard the ginger pulp. Stir in the remaining
 marinade ingredients.  Add the chicken and toss to
 coat well. Cover and set aside to marinate for 30
 minutes. 2. MAKE THE SAUCE: In a large bowl, combine
 all the sauce ingredients and reserve. 3. Heat a wok
 over high heat for 30 seconds.  Add 2 tablespoons of
 the peanut oil and turn the wok to coat with oil.
 When a wisp of white smoke appears, add the ginger and
 salt. Stir, using a large metal spatula, for 10
 seconds. Add the mushrooms and stir fry for 10
 seconds. Add the snow peas, bamboo shoots and water
 chestnuts; sprinkle with a little water and stir fry
 for 2 minutes. Transfer the vegetables to a bowl and
 set aside.  Wipe out the wok with paper towels. 4.
 Heat the wok over high heat for 20 seconds and add the
 remaining 1 1/2 tablespoons peanut oil.  Turn the wok
 to coat with oil. When a wisp of white smoke appears,
 add the garlic.  When it begins to brown, add the
 chicken with the marinade.  Spread the chicken out in
 a single layer and cook undisturbed for 2 minutes.
 Turn the chicken pieces over and cook for 1 more
 minute.  Drizzle the wine down the inside rim of the
 wok and stir it into the chicken.  Continue to cook
 until the chicken is cooked through, about 1 minute
 longer. 5. Add the reserved vegetables and stir fry
 for 2 minutes. Make a well in the center of the
 mixture. Stir the sauce to combine and pour it into
 the well. Mix all the ingredients together, bring the
 sauce to a boil and cook until thickened, about 30
 seconds. Transfer to a warm platter and serve
 immediately.

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