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Moo Goo Gai Pan Recipe

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This recipe for Moo Goo Gai Pan is from Food For Our Tribe II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 Lb boneless skinless chicken thighs, thinly sliced
1 large egg white
2 Tbsp cornstarch, divided
1 Tbsp canola oil, divided
1 Tbsp minced garlic
1 tsp minced ginger
2 c sliced mushrooms
1 c fresh snow peas
1/2 c thinly sliced carrots
1 8-oz can sliced water chestnuts, drained
1 8-oz can sliced bamboo shoots, drained
1 15-oz can baby corn, drained
1/2 15-oz can sliced okra, drained
3/4 c chicken stock
1 1/2 tsp sugar
1 Tbsp soy sauce
1 1/2 tsp sesame oil
salt and pepper to taste
water
Directions:
Directions:
Whisk together the egg white and 1 tsp of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes.

In a wok, heat 1 tsp of oil over medium high heat. Add the carrots and 1 tablespoon of water and cook 2-3 minutes, stirring constantly. Add the mushrooms and okra and cook for 3-4 minutes or until mushrooms are soft. Add the snow peas and corn and cook 1-2 minutes until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.

Remove the vegetables with any liquid to a covered plate.

Heat the remaining 2 tsp of oil over medium high heat. Add the chicken and season with salt and pepper. Cook, stirring frequently for 3-4 minutes until firm. Add the garlic and ginger and cook for 30 seconds more.

Add chicken stock, sugar, soy sauce and sesame oil to liquid from chicken marinade and whisk to combine. Whisk in 1 Tbsp cornstarch.

Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the heat to high. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has started to thicken, stirring constantly.

Serve over rice or Asian noodles.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A childhood Chinese-American restaurant favorite. I never realized it contained vegetables. And "moo goo gai pan" is a delight for kids under ten to pronounce.

 

 

 

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