1 marinade:
1 tbsp ginger, finely grated
1 1/2 tsp sesame oil
1 tsp white wine
1/2 tsp sugar
1/4 tsp salt
1 1/2 tsp oyster sauce
1/2 tsp light soy sauce
1 tsp cornstarch
1 pinch freshly ground white pepper
1/2 lb chicken breasts, strips
1 sauce:
1/2 tsp sugar
2 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp sesame oil
2 tsp cornstarch
1 pinch white pepper
5 tbsp chicken stock
3 1/2 tbsp peanut oil
1 tbsp ginger, minced
1/4 tsp salt
1/4 lb mushrooms, sliced
6 oz snow peas, sliced
1/4 cup bamboo shoots, sliced
4 water chestnuts, sliced
1 clove garlic, minced
1 tbsp white wine
A Recipe for
Moo Goo Gaipan #1
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. |
| Jane Grigson |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
This Recipe for Moo Goo Gaipan #1 is one of thousands in the Recipes-to-go Asian Cookbook.
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Herb Tip |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
This is a recipe for Moo Goo Gaipan #1 from the recipe cookbook of Recipes-to-go (Asian)
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
1. MAKE THE MARINADE: Place the grated ginger in a small strainer
set over a medium bowl. Press hard with the back of a spoon to
extract 1 teaspoon of juice; discard the ginger pulp. Stir in the
remaining marinade ingredients. Add the chicken and toss to coat
well. Cover and set aside to marinate for 30 minutes. 2. MAKE THE
SAUCE: In a large bowl, combine all the sauce ingredients and
reserve. 3. Heat a wok over high heat for 30 seconds. Add 2
tablespoons of the peanut oil and turn the wok to coat with oil. When
a wisp of white smoke appears, add the ginger and salt. Stir, using a
large metal spatula, for 10 seconds. Add the mushrooms and stir fry
for 10 seconds. Add the snow peas, bamboo shoots and water chestnuts;
sprinkle with a little water and stir fry for 2 minutes. Transfer the
vegetables to a bowl and set aside. Wipe out the wok with paper
towels. 4. Heat the wok over high heat for 20 seconds and add the
remaining 1 1/2 tablespoons peanut oil. Turn the wok to coat with
oil. When a wisp of white smoke appears, add the garlic. When it
begins to brown, add the chicken with the marinade. Spread the
chicken out in a single layer and cook undisturbed for 2 minutes.
Turn the chicken pieces over and cook for 1 more minute. Drizzle the
wine down the inside rim of the wok and stir it into the chicken.
Continue to cook until the chicken is cooked through, about 1 minute
longer. 5. Add the reserved vegetables and stir fry for 2 minutes.
Make a well in the center of the mixture. Stir the sauce to combine
and pour it into the well. Mix all the ingredients together, bring
the sauce to a boil and cook until thickened, about 30 seconds.
Transfer to a warm platter and serve immediately.
Serves: 6
Moo Goo Gaipan #1 Recipe brought to you by Recipes To-Go