MOO GOO GAI PAN

MOO GOO GAI PAN
MOO GOO GAI PAN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Sauces:

  • 1

    tablespoon cornstarch

  • 1

    tablespoon white sugar

  • 1

    tablespoon soy sauce

  • 1

    tablespoon oyster sauce

  • 1

    tablespoon rice wine

  • 1/4

    cup chicken broth

  • Vegetables:

  • 1

    cup fresh mushrooms, sliced

  • 2

    cups broccoli florets, chopped

  • 1

    (8 oz) can sliced bamboo shoots, drained

  • 1

    (8 oz) can sliced water chestnuts, drained

  • 1

    (15 oz) can whole straw mushrooms, drained

Directions

Heat your work to hot, add 1 tablespoon oil, heat until smoke. Stir in veggies at one time, stirring for 5-6 minutes or until all vegetables are done. Remove and set aside. Blend sauces in a bowl. Mix well. Reheat wok with remaining oil until oil. Stir in the garlic, cook for 5 seconds. Combine chicken, cook until no longer pink in the center, about 5 minutes. Pour sauces mixture over the chicken, and bring to a boil, stirring constantly for 30 seconds. Return the vegetables to the wok, and toss with the sauce until well coated. Serve hot with rice

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