Name: Moo Goo Gai Pan II
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Sliced fresh mushrooms - ¼ pound; Snow peas - ¼ pound; Sliced water chestnuts, drained - 1 (8 ounce) can; Sliced bok choy - ¼ pound; Salt and black pepper to taste - ¼ pound; Vegetable oil - 1 tablespoon; Minced garlic - 1 teaspoon; Minced fresh ginger root - 1 teaspoon; Skinless, boneless chicken breast meat - thinly sliced - ¾ cup; White wine - 1 teaspoon; White sugar - ¼ teaspoon; Chicken broth - ¼ cup; Cornstarch - 1 tablespoon; Water - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Moo Goo Gai Pan II

1. Vegetable oil - 1 tablespoon

2. Sliced fresh mushrooms - ¼ pound

3. Snow peas - ¼ pound

4. Sliced water chestnuts, drained - 1 (8 ounce) can

5. Sliced bok choy - ¼ pound

6. Salt and black pepper to taste - ¼ pound

7. Vegetable oil - 1 tablespoon

8. Minced garlic - 1 teaspoon

9. Minced fresh ginger root - 1 teaspoon

10. Skinless, boneless chicken breast meat - thinly sliced - ¾ cup

11. White wine - 1 teaspoon

12. White sugar - ¼ teaspoon

13. Chicken broth - ¼ cup

14. Cornstarch - 1 tablespoon

15. Water - 2 tablespoons

How to cook deliciously - Moo Goo Gai Pan II

1. Stage

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. Stage

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.