-
-
My review
Moo Goo Gai Pan II
10
Bao Le
"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."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 174Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5374 Ratings
-
-
-
-
-
Most helpful positive review
12/20/2009
This turned out verrrry good, I was scared to be the first to try it but I am glad that I did. My grandma always orders moo goo gai pan when we eat out at chinese, so I wanted to try this recipe...
Most helpful critical review
11/28/2010
Eh, this was all right. For all the work I did, it would've been easier to just call the Chinese food place. The taste was bland, something is missing, I'm not sure what. I had to triple the sau...
Most helpful
Most positive
Least positive
Newest
12/20/2009
This turned out verrrry good, I was scared to be the first to try it but I am glad that I did. My grandma always orders moo goo gai pan when we eat out at chinese, so I wanted to try this recipe...
1/2/2010
Delicious! I used chicken tenderloins, making it really easy to slice. My grocer was out of snow peas, so I used sugar snap peas instead. Everything else stayed exactly according to recipe, alth...
11/28/2010
Eh, this was all right. For all the work I did, it would've been easier to just call the Chinese food place. The taste was bland, something is missing, I'm not sure what. I had to triple the sau...
2/6/2011
I did not enjoy this. I had really high hopes as the list of ingredients looked wonderful. The only thing I changed was the veggies. I used carrots and left out bok choy and waterchestnuts. ...
4/23/2010
Great! I think next time I will double or triple the sauce. It tastes very similar to what you buy in chinese restaurants.
12/31/2013
I follow this minus the chicken. I like it with just veggies. People keep commenting that this has no flavor, yet they leave out main ingredients. Bok choy is essential to the flavor of this ...
10/11/2010
Very good dish. I would omit any fish sauce... But great texture and taste!
12/4/2010
This tasted bland as written. I ended up adding some soy sauce to give it a kick before serving.
4/20/2010
I confess to not following the recipe exactly... but I almost never do. I used Napa cabbage instead of bok choy and added celery. Otherwise followed ingredients listed (though not perhaps in th...