Moo Goo Gai Pan A Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Chicken breast, boned
12: Snow peas,
1/2 cup: Button mushrooms,
1/2 lbs: Chinese cabbage, bok choy
4: Water chestnuts,
2 tbsp: Peanut oil,
3/4 tsp: Salt,
1/4 cup: Bamboo shoots, sliced
1/4 cup: Water,
1 tsp: Cornstarch mixed with 3 Tbl*,
1 dash: Pepper,
1/4 tsp: Sugar,
Directions:
*water or sherry
The following is from The Gourmet Chinese Regional Cookbook; Castle
Press, 1982:
Poach the chicken for 20 minutes, allow it to cool and slice into
pieces 1/8 x 1 1/2 x 1-inch. String the snow peas. Slice the
mushrooms, cabbage and water chestnuts thinly. Heat a skillet or wok,
then add the peanut oil and salt. Just before the oil begins to
smoke, add all the vegetables and stir-fry for 1/2 minute. Add the
water, cover and cook for 2 minutes. Add the chicken, cornstarch
mixture, pepper and sugar. Stir until the sauce is thickened. Yield:
2-4 servings.
MICHAEL KEAN (VMXV03A), Prodigy
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
The following is from The Gourmet Chinese Regional Cookbook; Castle
Press, 1982:
Poach the chicken for 20 minutes, allow it to cool and slice into
pieces 1/8 x 1 1/2 x 1-inch. String the snow peas. Slice the
mushrooms, cabbage and water chestnuts thinly. Heat a skillet or wok,
then add the peanut oil and salt. Just before the oil begins to
smoke, add all the vegetables and stir-fry for 1/2 minute. Add the
water, cover and cook for 2 minutes. Add the chicken, cornstarch
mixture, pepper and sugar. Stir until the sauce is thickened. Yield:
2-4 servings.
MICHAEL KEAN (VMXV03A), Prodigy
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp