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Moo Goo Gai Pan Recipe

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This recipe for Moo Goo Gai Pan, by , is from THE JONES FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vivian Jones Hedrick

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts, skinned and boned
2 T cornstarch
2 T soy sauce
1 t dry sherry
t white pepper
2 T vegetable or olive oil
- lb fresh mushrooms
1 can bamboo shoots, drained
1 pkg frozen snow peas
2 T diced pimiento
c. diced green pepper
2 cloves garlic, minced
2 c. chicken broth

Directions:
Directions:
Slice chicken into thin slices. (This is easier if meat is partially frozen.) In mixing bowl, combine 1 t. of the cornstarch, 1 t. of the soy sauce, sherry and white pepper. Add chicken and blend to coat well. Heat oil in soup pot. Add chicken and cook til done. Add mushrooms, bamboo shoots, snow peas, pimiento, green pepper, and garlic. Stir fry about 5 minutes. Add broth, bring to boil. Blend remaining cornstarch and soy sauce and stir into chicken mixture. Stir and cook on low til thickened.
Serve over hot rice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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