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Moo Goo Gai Pan

Moo Goo Gai Pan

Cost $12, save $8

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Cooking Oil

    • 2 tablespoons vegetable oil, divided

  • Vegetables

    • 🥦 2 cups chopped broccoli florets
    • 🍄 1 cup sliced fresh mushrooms
    • 1 (15 ounce) can whole straw mushrooms, drained
    • 1 (8 ounce) can sliced bamboo shoots, drained
    • 1 (8 ounce) can sliced water chestnuts, drained
    • 🧄 2 cloves garlic, minced

  • Meat

    • 🍗 1 pound skinless, boneless chicken breast, cut into strips

  • Sauces and Seasonings

    • 🍲 ¼ cup chicken broth
    • 1 tablespoon cornstarch
    • 🍬 1 tablespoon white sugar
    • 🥢 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon rice wine

STEPS

1

Heat 1 tablespoon vegetable oil in a wok over high heat until it begins to smoke. Add broccoli, fresh mushrooms, straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer vegetables to a bowl and wipe out the wok.

2

Heat the remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Stir-fry garlic for a few seconds until golden. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.

3

Mix chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine in a small bowl. Pour the mixture over the chicken in the wok, stirring constantly, and bring to a boil until the sauce thickens and becomes clear, about 30 seconds. Return the vegetables to the wok, toss them with the sauce, and cook until heated through, about 1 minute.

NUTRIENTS

Per 1 serving

🔥

307

Calories

  • 34
    Protein
  • 23
    Carbs
  • 10
    Fats

💡 For a more authentic flavor, use fresh bamboo shoots instead of canned.Ensure the wok is properly preheated to achieve a good stir-fry texture.Vegetables can be substituted based on availability; snow peas or bell peppers work well in this dish.