Side Pannel
Moo Goo Gaipan 5
Ingredients List
- 1 lb Boneless, skinless chicken
- -breast
- 1 tb Soy sauce
- 1 tb Fresh grated ginger
- 1 tb Corn starch
- 1 Head/bunch fresh bok choy
- 1/2 lb To 3/4 lb fresh mushrooms
- 1/2 lb Fresh snow peas, stringed &
- -halved
- 2 c Chicken stock/bouillon
- 2 tb Corn starch
- 2 tb To 3 tb peanut oil
Directions
Remove any fat or tendons from the chicken and slice into pieces 1/4" by 1"
or so (this works better if chicken is partially frozen). Mix chicken with
next three ingredients and allow to marinate while you are preparing the
vegetables.
Wash bok choy thoroughly, trim off the tough ends of the leaves and part of
the base, and chop into bite-size pieces including the green parts. Slice
the mushrooms. Cut the snow peas in half or slice after the tips and
strings have been removed. Mix the stock and the corn starch in a shaker
Heat oil in wok until its almost smoking and then stir fry the chicken
until its almost cooked through. Then add the vegetables and stir fry
until the bok choy leaves get sort of wilted down. Pour in the
stock/cornstarch mixture that was shaken just before pouring it in. Stir
constantly until the sauce thickens. Serve immediately over cooked rice.
Note: You can add bamboo shoots, sliced water chestnuts and all sorts of
other stuff to this but I like the plain version best. About the only thing
I change is to throw in some Mrs. Dash, which isn't very Chinese, but heh!
Enjoy.
or so (this works better if chicken is partially frozen). Mix chicken with
next three ingredients and allow to marinate while you are preparing the
vegetables.
Wash bok choy thoroughly, trim off the tough ends of the leaves and part of
the base, and chop into bite-size pieces including the green parts. Slice
the mushrooms. Cut the snow peas in half or slice after the tips and
strings have been removed. Mix the stock and the corn starch in a shaker
Heat oil in wok until its almost smoking and then stir fry the chicken
until its almost cooked through. Then add the vegetables and stir fry
until the bok choy leaves get sort of wilted down. Pour in the
stock/cornstarch mixture that was shaken just before pouring it in. Stir
constantly until the sauce thickens. Serve immediately over cooked rice.
Note: You can add bamboo shoots, sliced water chestnuts and all sorts of
other stuff to this but I like the plain version best. About the only thing
I change is to throw in some Mrs. Dash, which isn't very Chinese, but heh!
Enjoy.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
