Moo Goo Gai Pan Recipe

Creating a quick and delicious stir fry of chook with chinese veggies is one in every of my favourite pass-to dishes after I want some thing healthy that involves minimum cooking time.

As you know, I tend to crave Asian meals before some other cuisines so i've learned to cook as many as i'm able to at domestic to save a couple of dollars. Selfmade moo goo gai pan (or mugu gai pan) is a dish both Ben and i like to make as it takes actually 20 mins to make and tastes manner better than the takeout model!

It’s a dish generally observed in chinese language restaurants however the call may be a bit intimidating in case you aren't too familiar with the menu. Here's a quick clarification in this well-known chinese dish – from what’s in a moo goo gai pan, the which means of the word and a remarkable easy recipe with a view to make at home tonight.

  • 1/2 pound boneless, skinless chicken breast (chopped into thin bite size piece)
  • 1 tablespoon peanut or canola oil
  • 2 cloves garlic (minced)
  • 1 1/2 cup button mushrooms (sliced in half)
  • 1 1/2 cup snow peas
  • 1/2 cup canned bamboo shoots (drained)
  • 1/4 cup canned water chestnuts (drained)
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • ground white pepper
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch
  • 1/2 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  1. Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.
  2. In a pan over medium high heat, add peanut oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
  3. In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
  4. Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
  5. Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
  6. Turn the heat off, season with ground white pepper and serve immediately.

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