Moo Goo Gai Pan, or Sliced chicken and mushrooms is one of my favorites. I’ve tried a few recipes in the past, and I’ve come to the conclusion that I’ve been over complicating a recipe that should be much simpler.
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1 lb chicken
1 TBSP ginger, minced
2 cloves garlic, minced
8oz fresh mushrooms, sliced
2 cups fresh broccoli florets
sauce:
1 C. chicken stock or broth
2 TBSP corn starch
1 tsp sugar
1 tsp Fish sauce
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1. add tablespoon of oil to wok. stir fry broccoli and mushrooms for 1 minute. set aside.
2. add another 1-2 tablespoons oil to wok, stir fry garlic and ginger until becomes fragrant, about 10 seconds. Add chicken. stir fry till no longer pink, about 5-7 minutes.
3. add sauce, bring to a boil and allow to thicken. Add vegetables back in, stir and serve.
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notes: feel free to add a little extra broccoli, or some other vegies such as bamboo shoots(drain and rinse to remove tinny taste), water chestnuts(also drain and rinse), baby corn, carrots, green onions or others. Don’t use frozen vegies unless you have to though. save your frozen vegies for something else that won’t benefit from their freshness. And in the same vain, don’t overcook your vegies, you only need to stir fry most a short time.
7thsage's Gluten Free Cooking 