Moo Goo Gai Pan
|Salt||1⁄2 Teaspoon (To marinade chicken)|
|Water or chicken broth||2 Tablespoon (To marinade chicken)|
|Cornstarch||1⁄4 Teaspoon (To marinade chicken)|
|Vegetable oil||1 Teaspoon (To marinade chicken)|
|Garlic||2 Clove (10 gm), finely chopped or minced|
|Napa chinese cabbage||1 Cup (16 tbs), cut to bite size|
|Broccoli||1⁄2 Cup (8 tbs), cut to bite size|
|Mushrooms||8 Medium, sliced|
|Green pepper||1⁄3 Cup (5.33 tbs), cut to bite size|
|Celery||1⁄4 Cup (4 tbs)|
|Carrot||1⁄4 Cup (4 tbs)|
|Bamboo shoot||1⁄4 Cup (4 tbs)|
|Chicken broth or water||1⁄3 Cup (5.33 tbs)|
|Sesame oil||1 Teaspoon|
|Chicken breast boneless skinless||1 Medium|
1.Cut all the vegetables.
2.In a large bowl combine sliced chicken breast with the next four ingredients and mix well.
3.Add teaspoon of oil to the mix and set aside for at least 20 minutes.
4.Heat oil in the wok and when the wok is hot, add chicken and cook for 1 minute.
5.Add garlic and sauté for 30 seconds.
6.Now add carrot, celery, green pepper and cabbage.
7.Continue to cook for 2 minutes.
8.Add rest of vegetables and Stir fry on high flame ,
9. Add chicken broth salt and white pepper.
10.Pour in the cornstarch mix. As the liquid thickens, add 1 teaspoon of sesame oil and quick stir.
11.Remove from heat.
11.Serve warm with rice.
All the vegetables should be cut in equal size so that when stir fried all are cooked at the same time.