Moo Goo Gai Pan

READY IN: 35mins
Recipe by Karen From Colorado

Posted as a recipe request. I have never tried it but it looks tasty.

Top Review by LINDA BRAUN

this is Great, although not quite resturant quality it is easy to prepare and easily adapted to others needs (ie hubby cant eat bell peppers) so with ease and no distraction to taste they were eliminated. Also Bok Choy works well instead of Nappa Cabbage

Ingredients Nutrition


  1. Combine chicken stock, egg white, cornstarch, sugar and a splash of sherry in a small bowl.
  2. Set aside.
  3. Heat a large skillet or wok on high.
  4. Add peanut oil and chicken.
  5. Stir-fry until chicken is no longer pink.
  6. Remove chicken.
  7. Add scallions, ginger, and garlic.
  8. Stir-fry 2 minutes.
  9. Add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts.
  10. Stir-fry 2 minutes.
  11. Add mushrooms, sherry and soy sauce.
  12. Stir in chicken stock mixture.
  13. Cook and Stir until it thickens.
  14. Serve immediately.

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