Moo Goo Gai Pan
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 cup
Mushroom (sliced fresh)2 cups
Broccoli Floret (chopped)2 cloves
Garlic (minced)1 tbsp
Cornstarch1 tbsp
White Sugar1 tbsp
Soy Sauce1 tbsp
Oyster Sauce1 tbsp
Rice Wine1 cup
Chicken BrothDirections:
1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke
2
Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms
3
Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes
4
Remove from the wok, and set aside
5
Wipe out the wok
6
Heat the remaining tablespoon of vegetable in the wok until it begins to smoke
7
Stir in the garlic, and cook for a few seconds until it turns golden-brown
8
Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes
9
Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl
10
Pour over the chicken, and bring to a boil, stirring constantly
11
Boil for about 30 seconds until the sauce thickens and is no longer cloudy
12
Return the vegetables to the wok, and toss with the sauce