George Liu's Moo Goo Gai Pan
Yield
10 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
skinned, boned and sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
cornstarch
|
|
| 5 | tablespoons |
corn oil
|
|
| 8 | ounces |
mushrooms
fresh, sliced |
|
| 4 | pounds |
napa (Chinese) cabbage
white, chopped |
|
| 2 | tablespoons |
sugar
|
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 6 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
skinned, boned and sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
garlic cloves
minced |
|
| 15 | ml |
cornstarch
|
|
| 75 | ml |
corn oil
|
|
| 231.2 | ml/g |
mushrooms
fresh, sliced |
|
| 1.8 | kg |
napa (Chinese) cabbage
white, chopped |
|
| 3E+1 | ml |
sugar
|
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 6 | each |
scallions, spring or green onions
chopped |
|
Directions
In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture.
Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar.
Stir-fry for 2 minutes, then cover and cook for 5 minutes.
Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat.
Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through.
Add the cooked vegetables and the scallions.
Toss everything together for about 1 minute.
Serve hot with steamed rice.
