Moo Goo Gai Pan II recipe

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Ingredients

1 tablespoon vegetable oil
¼ pound sliced fresh mushrooms
¼ pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
¼ pound sliced bok choy
salt and black pepper to taste
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
¾ cup skinless, boneless chicken breast meat - thinly sliced
1 teaspoon white wine
¼ teaspoon white sugar
¼ cup chicken broth
1 tablespoon cornstarch
2 tablespoons water

Nutrition Info

173.5 calories
carbohydrate: 13.2 g
cholesterol: 25.5 mg
fat: 8.4 g
fiber: 2.7 g
protein: 12 g
saturatedFat: 1.5 g
servingSize: -
sodium: 48.2 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.

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