Moo Goo Gai Pan II

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms snow peas water chestnuts and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.

Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink about 5 minutes. Add the wine sugar and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer stir until thick and clear about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.