moo goo gai pan ii
Ingredients
- Servings: 4
- 1 tablespoon vegetable oil
- 1/4 pound sliced fresh mushrooms
- 1/4 pound snow peas
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/4 pound sliced bok choy
- salt and black pepper to taste
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger root
- 3/4 cup skinless, boneless chicken breast meat - thinly sliced
- 1 teaspoon white
- 1/4 teaspoon white sugar
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 45 mins
- heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. cook and stir until the vegetables are just tender, about 5 minutes. remove the vegetables from the wok and wipe the wok clean.
- heat the remaining 1 tablespoon of vegetable oil in the wok. stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. add the , sugar, and chicken broth; bring to a boil. dissolve the cornstarch in the water and stir into the simmering sauce. once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. return the vegetables to the wok and toss until hot and coated with the sauce.
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