Moo Goo Gai Pan A Recipe

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Moo Goo Gai Pan A Ingredients

1/2 lb chicken breast, boned
12 snow peas
1/2 cup button mushrooms
1/2 lb chinese cabbage (bok choy)
4 water chestnuts
2 tbsp peanut oil
3/4 tsp salt
1/4 cup bamboo shoots, sliced
1/4 cup water
1 tsp cornstarch mixed with 3 tbl*
1 dash pepper
1/4 tsp sugar

A Recipe for
Moo Goo Gai Pan A

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Chemicals, n: Noxious substances from which modern foods are made.
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This Recipe for Moo Goo Gai Pan A is one of thousands in the Recipes-to-go Asian Cookbook.

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This is a recipe for Moo Goo Gai Pan A from the recipe cookbook of Recipes-to-go (Asian)

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Food Tip
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Moo Goo Gai Pan A

Dyspepsia is the remorse of a guilty stomach.
A. Kerr

Moo Goo Gai Pan A Directions

*water or sherry

The following is from The Gourmet Chinese Regional Cookbook; Castle
Press, 1982:

Poach the chicken for 20 minutes, allow it to cool and slice into
pieces 1/8 x 1 1/2 x 1-inch. String the snow peas. Slice the
mushrooms, cabbage and water chestnuts thinly. Heat a skillet or wok,
then add the peanut oil and salt. Just before the oil begins to
smoke, add all the vegetables and stir-fry for 1/2 minute. Add the
water, cover and cook for 2 minutes. Add the chicken, cornstarch
mixture, pepper and sugar. Stir until the sauce is thickened. Yield:
2-4 servings.

MICHAEL KEAN (VMXV03A), Prodigy

From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

Serves: 2

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Moo Goo Gai Pan A Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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