Moo Goo Gai Pan:-Stir-fry-sliced chicken

Moo Goo Gai Pan:-Stir-fry-sliced chicken, walnuts, straw mushrooms, bamboo shouts, and snow peas

2 large whole boneless chicken breasts, skinned, halved

1/3 cup salad oil

¾ cup walnuts

1 Tbsp. corn starch          

1- 15 ozs. can Chinese straw mushrooms-drained

2 Tbsps. dry sherry          

1- 8 ½ ozs. can sliced bamboo shoots drained.

¾ tsp. minced ginger root

            Salt

¼ lb. snow peas

Ø With sharp knife, slice across width of chicken breasts to make very thin pieces. In medium bowl, mix well chicken, corn-starch, sherry, ginger, and 1½ tsps. salt

Ø Over medium- high heat, in hot oil, cook walnuts about 3 minutes until lightly browned, stirring constantly. Drain.

Ø Stir- fry mushrooms, bamboo shoots, snow peas, and ½ tsp. salt until peas are tender- crisp, about 3 to 5 minutes. Spoon vegetables into a medium bowl.

Ø In remaining oil, stir- fry chicken mixture 5 minutes or until chicken is tender; stir in vegetables. Spoon onto a warm platter; sprinkle with the walnuts.