Moo Goo Gai Pan
Recipe: #16512
January 01, 2015
Categories: Chicken, Cabbage, Mushrooms, Chinese, One-Pot Meal, Wok/Stir-Fry, Gluten-Free, High Protein, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, more
"Review: Thank you for noting my request on the forums and suggesting this one - it's an awesome tasting stir fry, just as I expected from a Dienia B recipe. Love the combination, really enjoyed the thinly sliced cabbage. Made as posted and wouldn't change a thing. It's been added to my family favorites cookbook. Thank you Dienia. a review from gerry from the other place"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (355.3 g)
- Calories 491.4
- Total Fat - 30.9 g
- Saturated Fat - 10.3 g
- Cholesterol - 371.1 mg
- Sodium - 702 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 0.3 g
- Sugars - 1 g
- Protein - 45 g
- Calcium - 35.1 mg
- Iron - 4.4 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.
Step 2
Simmer mushroom in chicken broth 5 minutes; drain, reserving broth.
Step 3
Heat oil in wok. 1 tablespoon
Step 4
Add chicken and cook until chicken is no longer pink; take out chicken
Step 5
Add mushrooms, bamboo shoots and cabbage. Stir fry 2 minutes.
Step 6
Add chicken broth and sugar. Bring to a boil. Add chicken.
Step 7
Dissolve remaining cornstarch in water and add to wok. Cook till thick
Tips
No special items needed.
0 Reviews
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