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Moo goo gai pan a
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| Artist: |
_ |
| Categories: |
Asian, Poultry |
| Yield: |
2 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | *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 ?x 1-inch. | | 2 | String the snow peas. | | 3 | Slice the mushrooms, cabbage and water chestnuts thinly. | | 4 | Heat a skillet or wok, then add the peanut oil and salt. | | 5 | Just before the oil begins to smoke, add all the vegetables and stir-fry for ?minute. | | 6 | Add the water, cover and cook for 2 minutes. | | 7 | Add the chicken, cornstarch mixture, pepper and sugar. | | 8 | Stir until the sauce is thickened. | | 9 | Yield: 2-4 servings. | | 10 | Michael kean (vmxv03a), prodigy from the mm database of judi m. | | 11 | Phelps. |
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