Moo Goo Gai Pan

Moo Goo Gai Pan Ingredients
1 tablespoon peanut or vegetable oil
1/2 pound boneless, skinless chicken breast (chopped into thin bite size piece)
2 cloves garlic (minced)
1 1/2 cup button mushrooms (sliced in half)
1 1/2 cup snow peas
1/2 cup canned bamboo shoots (drained)
1/4 cup canned water chestnuts (drained)
1 tbsp cornstarch mixed with 2 tablespoons water
ground white pepper

Marinade
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon cornstarch

Sauce
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 teaspoon sesame oil

INSTRUCTIONS

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.

In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.

Turn the heat off, season with ground white pepper and serve immediately.

Whole wheat topping for fruit crisps

3/4 cup rolled old-fashioned oats

1/2 cup whole wheat pastry flour

1/2 cup roughly chopped toasted nuts

1/3 cup light packed brown sugar

1 teaspoon kosher salt

8 tablespoons chilled unsalted butter, cut into small cubes

Mix all ingredients together. Work in butter with fingertips until no dry spots remain. Some of the butter will be fully incorporated while some may be in pea-size clumps.

Butter a 2 quart baking dish. Full with fruit filling (5 cups fresh fruit mixed with 3 T sugar, 1 T lemon juice, 1 T cornstarch; reduce sugar depending on the fruit). Top with the crumble in clumps, not pressing down.

Bake at 375 for 35-50 min, depending on the fruit you're using. Look for an evenly browned top and juices bubbling up through the topping.