Moo Goo Gai Pan

Chef Mommie's Note:

I'm not sure if the name is spelled correctly but this is the first dish I tried to (trick) impress my husband with. He thought I could cook...ha...I didn't learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4-6

Yield: 0.5 cup

• 3 boneless chicken breasts (cut up)
• 1/3 cup oil
• 3 slices ginger
• 2 garlic cloves
• 1 1/2 cups chicken stock (99% free works)
• 2 tablespoons cornstarch
• 1/2 lb sliced mushrooms
• 1/4 lb snow peas
• 1 (8 ounce) can water chestnuts (drained)
• 1 (8 ounce) can bamboo shoots (drained)
• 1/4 cup carrot (thin sticks)
• 4 green onions (sliced)
• 1/2 cup broccoli, florets (small)

Directions:

1. Preheat Wok.
2. Swirl oil around sides.
3. When oil is hot add ginger and garlic.
4. Brown and then discard.
5. Add chicken - cook 4 minutes.
6. Combine chicken stock and corn starch.
7. Pour over chicken and reduce heat.
8. Add all vegetables.
9. Cover and simmer about 15 minutes.
10. Season with soy sauce and serve over rice immediately.

Reviews

[~Dawn~]

We loved this recipe! I have never had moo goo gai pan, so I can't speak to it's authenticity, but this was delicious. DH said it reminded him of the food he ate in Hong Kong when he was there for work. I did add a little garlic chile paste for some heat and a drizzle of sesame oil.

[Terry1015490]

This recipe is perfect. I minced the ginger and garlic, fried it crisp, removed it and then added it back in with the vegetables. I also added bok choy. No more take-out for me.

[CandyTX]

O.M.G. -- this was wonderful. Amazing. Even the leftovers were wonderful!