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Moo goo gai pan

IngredientsEdit

  • 4 chicken breast halves, skinned, boned and sliced
  • salt and pepper
  • 4 cloves garlic, minced
  • 2 cups water
  • 1 tb cornstarch
  • 5 tb corn oil
  • 8 oz. fresh mushrooms, sliced
  • 4 lb. bok choy or Chinese white cabbage, chopped
  • 2 tb sugar
  • 4 tb soy sauce
  • 6 scallions, chopped (green onions)

DirectionsEdit

  1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
  2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
  3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
  4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.