User Rating: 0 / 5

Star inactiveStar inactiveStar inactiveStar inactiveStar inactive
 

Moo Goo Gai Pan

 

Total Time: 45 min (Prep 30 min; Cook 15 min)

Yield: 4 servings

 

Ingredients

 

1 tablespoon vegetable oil

1/4 pound sliced fresh mushrooms

1/4 pound snow peas

1 (8 ounce) can sliced water chestnuts, drained

1/4 pound sliced bok choy

salt and black pepper to taste

 

1 tablespoon vegetable oil

1 teaspoon minced garlic

1 teaspoon minced fresh ginger root

3/4 cup skinless, boneless chicken breast meat - thinly sliced

1 teaspoon white wine

1/4 teaspoon white sugar

1/4 cup chicken broth

1 tablespoon cornstarch

2 tablespoons water

 

Directions

Moo Goo Gai Pan

 

1.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.

 

2.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.