---------- Recipe via Meal-Master (tm) v8.02
       Title: MOO GOO GAIPAN #1
  Categories: Chinese, Chicken
       Yield: 6 servings
       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
     1/2 lb Chicken breasts, strips
     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