George Liu's Moo Goo Gai Pan

Directions

In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture.

Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar.

Stir-fry for 2 minutes, then cover and cook for 5 minutes.

Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat.

Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through.

Add the cooked vegetables and the scallions.

Toss everything together for about 1 minute.

Serve hot with steamed rice.