Moo Goo Gai Pan (Print Version)
# Ingredients:
01 -
2 tablespoons vegetable oil, divided.
02 -
2 cups chopped broccoli florets.
03 -
1 cup sliced fresh mushrooms.
04 -
1 (15 ounce) can whole straw mushrooms, drained.
05 -
1 (8 ounce) can sliced bamboo shoots, drained.
06 -
1 (8 ounce) can sliced water chestnuts, drained.
07 -
2 cloves garlic, minced.
08 -
1 pound skinless, boneless chicken breast, cut into strips.
09 -
ΒΌ cup chicken broth.
10 -
1 tablespoon cornstarch.
11 -
1 tablespoon white sugar.
12 -
1 tablespoon soy sauce.
13 -
1 tablespoon oyster sauce.
14 -
1 tablespoon rice wine.
# Instructions:
01 -
Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
02 -
Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
03 -
Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.
# Notes:
01 -
A traditional Chinese stir-fry dish featuring chicken and vegetables in a savory sauce.