Moo goo gai pan

Ingredients:

4 chicken breast halves, skinned, boned and sliced
Salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

Preparation:

In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.