"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Moo Goo Gai Pan Recipe

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This recipe for Moo Goo Gai Pan, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Albritton Whiteside
Added: Sunday, July 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 skinned chicken breast cut into 1 inch pieces
4 TBS Soy Sauce
1/8 tsp pepper
3 TBS cornstarch
1 cup chicken broth
1 16 oz Chow Mein Noodles
2 TBS vegetable oil
1/4 lb mushrooms
1/4 cup green pepper

Directions:
Directions:
Sprinkle chicken with 2 TBS soy sauce, pepper and 1 TBS cornstarch. In a cup, mix chicken broth with remaining soy sauce and cornstarch; set aside. Drain Chow Mein noodles. Heat oil in skillet or wok. Add chicken; stir fry 3 to 4 minutes or until opaque. Stir in mushrooms and green pepper and cook until tender. Add chicken broth mixture, stirring constantly until mixture thickens. Add vegetables and heat through.

Number Of Servings:
Number Of Servings:
4

 

 

 

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