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 Peen *** (Vmxv03a)
Food Tip |
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This is a recipe for Moo Goo Gai Peen *** (Vmxv03a) from the recipe cookbook of Recipes-to-go (Asian)
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
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Food is an important part of a balanced diet. |
| Anonymous |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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*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
Moo Goo Gai Peen *** (Vmxv03a) Recipe brought to you by Recipes To-Go