Chicken With Mushrooms (Moo Goo Gai Pin)

Recipe slightly adapted from one I found in Wok With Yan published in 1981. The ingredient list may seem long, but this recipe goes together quickly.

• Ready In: 18 mins
• Serves: 3-4

Ingredients

• 12  ounces chicken meat, sliced
• 1  tablespoon tapioca starch or 1  tablespoon cornstarch
• 2  tablespoons  reduced-sodium soya sauce
• 1  tablespoon Chinese wine or 1  tablespoon dry sherry
• 3  drops  sesame seed oil (more or less)
• 1⁄2 teaspoon crushed red pepper flakes (or to taste, may also omit)
• 1  cup fresh mushrooms, quartered
• 1⁄3 cup bamboo shoot, sliced
• 1⁄2 cup onion, wedged
• 2  green onions, cut to 1-inch lengths
• 1⁄2 teaspoon  minced ginger
• 1  teaspoon  minced garlic
• 1⁄3 cup green pepper, cut to 1-inch squares
• 2  tablespoons  peanut oil (do not use olive oil) or 2  tablespoons  other oil (do not use olive oil)

• SAUCE

• 1  tablespoon reduced sodium soy sauce
• 1  teaspoon sugar
• 2  tablespoons oyster sauce
• 1⁄2 teaspoon black pepper
• 1  tablespoon Chinese wine or 1  tablespoon dry sherry
• 3  drops  sesame seed oil (more or less)
• 1⁄4 cup water
• 1  tablespoon tapioca starch or 1  tablespoon cornstarch

Directions

1. Marinate chicken with 1 tablespoons tapioca starch or cornstarch, 2 tablespoons soy sauce, 1 tablespoons wine, crushed red chilies (if using), and drops of sesame seed oil while preparing other ingredients.
2. Heat wok or large frypan, add oil and when hot, brown green onion, garlic and ginger, put in chicken and saute until meat changes colour (about 4 minutes).
3. Add vegetables and stir fry for 3 to 4 minutes; Add sauce and cook until it boils; mix thoroughly.
4. Serve with either plain white rice or fried rice.