Moo Goo Gai Pan Serves 4  Ingredients:       3/4 pound chicken breasts       1 cup fresh button mushrooms       1/2 cup canned bamboo shoots, sliced       1/2 cup canned water chestnuts, sliced       1 slice ginger, finely chopped        1 garlic clove, minced    Sauce:       1 cup chicken stock*       1 -2 Tb oyster sauce       1/2 tsp sugar       1 Tb cornstarch   Seasonings       2 Tb soy sauce       1 Tb rice wine or dry sherry       A few drops sesame oil       1 Tb cornstarch       Oil for Stir-frying    Directions:       Cut chicken breasts into strips. Add seasonings in the order given and         marinate chicken for about 15 minutes.        While chicken is marinating, prepare vegetables. Rinse and slice       bamboo  shoots and water chestnuts. Slice and chop ginger, and peel       and mince garlic clove.        Prepare sauce ingredients and set aside.       Heat wok and add oil. Add the chicken and stir-fry until it changes color.      Remove and set aside.      Add 1 Tb oil. Add the garlic and ginger and stir-fry briefly. Add the      mushrooms and stir-fry for several seconds, then add bamboo shoots,      and water chestnuts. Stir-fry briefly. Give the sauce a quick re-stir,      then make a well in the middle of the wok and add sauce. Cook, stirring,      until the sauce is thickened. Return chicken to wok. Mix together and      serve hot.      *You can also use chicken broth. Just bring it to a boil, add a bit of rice      wine for flavor, and let it simmer for about 5 minutes. Another variation      is to boil the mushrooms in the chicken broth before stir-frying.