Moo Goo Gai Pan, My Version

8BC55B2A-DB2B-42D2-985F-100F74CA24FBMoo goo gai pan is one of the first chinese dishes I ever made, and it is the first chinese dish I made for company. Every couple of years I go back to it and make it again. The original recipe came with the first wok I got as a Christmas gift over 40 years ago. This isn’t really that recipe, it’s my version of it. Like most chinese recipes I have modified them to match what my wife and family like. The original had bamboo shoots and water chestnuts which my wife doesn’t like. This has the same taste, but is made with things my wife and I like. It’s just another stir fry actually but this one has no soy sauce. Of all the ones I make this one is my wife’s favourite.

1 large chicken breast cut in strips

1 teaspoon sesame oil

1 teaspoon dry sherry

2 cloves garlic minced

1 teaspoon finely grated ginger

Mix everything in a small bowl and refrigerate for 1 hour

1 carrot sliced

1/2 rib celery sliced

1/2 onion sliced

1/4 red pepper sliced

10 florets of broccoli

3 shiitake mushrooms thinly sliced

2 green onions chopped

2 cloves garlic minced

2 teaspoon canola oil

1/2 cup chicken broth

1 teaspoon cornstarch

Salt and pepper to taste

Mix chicken broth and cornstarch together and set aside. Preheat frying pan on medium high heat with 1 teaspoon oil, start stir frying with the hardest vegetable first. Stir fry for about 45 seconds between adding additional vegetables. Remove the vegetables, add 1 teaspoon oil and the chicken. Stir fry the chicken for about 2 minutes then return the vegetables and mix. Add the chicken broth, stir fry for about 1 minute and serve.

About Graham Stewart

This is me on a bad day.
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2 Responses to Moo Goo Gai Pan, My Version

  1. A_Boleyn says:

    Interesting. I wonder if I can use white wine instead of the sherry. Or drinking (not cooking) sake.

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