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Moo Goo Gai Pan Recipe

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This recipe for Moo Goo Gai Pan, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Cornwell
Added: Sunday, October 5, 2008


1 lb. boneless, skinless chicken breast, cut into strips
1 tbsp. cornstarch
1 tbsp. dry sherry
2 tbsp. soy sauce
1 cup chicken broth + 4 tsp. cornstarch
1 tbsp. oil
1 tsp. grated gingerroot
2 cloves garlic, minced
2 cups peapods-trimmed and cut in half
1 8 oz. can bamboo shoots, drained
1 small can of mushrooms (optional)
3 green onions, sliced
chow mein noodles
cooked white rice

In a bowl, combine chicken, 1 tbsp. cornstarch, sherry and soy sauce. Mix well. In a separate bowl, combine the onions, chicken broth and 3 tsp. of cornstarch and set aside. Heat oil in a large skillet or wok over medium high heat. Add chicken, garlic and gingerroot. Stir fry for about 3-4 minutes or until chicken is no longer pink. Add peapods, bamboo shoots & optional mushrooms. Stir fry about 3 minutes or until veggies are crisp-tender. Add broth/cornstarch mixture and onions and cook until mixture is thickened and bubbly. Serve over rice or chow mein noodles




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