Ingredients
-
3
-
1/3
-
3
-
2
-
1 1/2
-
2
-
1/2
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Moo Goo Gai Pan, I’m not sure if the name is spelled correctly but this is the first dish I tried to trick impress my husband with. He thought I could cook…ha…I didn’t learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it., Delicious. I “velveted” the chicken first mix 1 egg white, 3 tsp sake, 1 Tbsp corn starch, add sliced chicken, refrigerate 30 minutes, and used bok choi and extra snow peas instead of the broccoli and carrots. :, Delicious. I “velveted” the chicken first mix 1 egg white, 3 tsp sake, 1 Tbsp corn starch, add sliced chicken, refrigerate 30 minutes, and used bok choi and extra snow peas instead of the broccoli and carrots. :
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Steps
|
1
Done
|
Preheat Wok. |
|
2
Done
|
Swirl Oil Around Sides. |
|
3
Done
|
When Oil Is Hot Add Ginger and Garlic. |
|
4
Done
|
Brown and Then Discard. |
|
5
Done
|
Add Chicken - Cook 4 Minutes. |
|
6
Done
|
Combine Chicken Stock and Corn Starch. |
|
7
Done
|
Pour Over Chicken and Reduce Heat. |
|
8
Done
|
Add All Vegetables. |
|
9
Done
|
Cover and Simmer About 15 Minutes. |
|
10
Done
|
Season With Soy Sauce and Serve Over Rice Immediately. |
