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Moo Goo Gai Pan Ii

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Recipe Summary Moo Goo Gai Pan Ii

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.

Ingredients | Goo Peashooter Gif

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

Directions

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.

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.

Info | Goo Peashooter Gif

prep: 30 mins cook: 15 mins total: 45 mins Servings: 4 Yield: 4 servings

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