Difference between revisions of "Directory:KJ Kitchens/Moo Goo Gai Pan"
(Moo Goo Gai Pan) |
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| Line 9: | Line 9: | ||
* 8 oz. fresh [[Recipe Ingredient:=mushrooms]], sliced | * 8 oz. fresh [[Recipe Ingredient:=mushrooms]], sliced | ||
* 4 lb. [[Recipe Ingredient:=bok choy]] or chinese white [[Recipe Ingredient:=cabbage]], chopped | * 4 lb. [[Recipe Ingredient:=bok choy]] or chinese white [[Recipe Ingredient:=cabbage]], chopped | ||
| − | * 2 tb [[Recipe Ingredient:=sugar| | + | * 2 tb [[Recipe Ingredient:=sugar|sugar]] |
* 4 tb [[Recipe Ingredient:=soy sauce]] | * 4 tb [[Recipe Ingredient:=soy sauce]] | ||
* 6 [[Recipe Ingredient:=scallions]], chopped | * 6 [[Recipe Ingredient:=scallions]], chopped | ||
Latest revision as of 21:12, 11 May 2010
Ingredients:
- 4 chicken breast halves, skinned, boned and sliced
- salt and pepper
- 4 cloves garlic, minced
- 2 cups water
- 1 tb cornstarch
- 5 tb corn oil
- 8 oz. fresh mushrooms, sliced
- 4 lb. bok choy or chinese white cabbage, chopped
- 2 tb sugar
- 4 tb soy sauce
- 6 scallions, chopped
Directions:
1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
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Name: KJ Kitchens/Moo Goo Gai Pan
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