International Food Recipes

Moo Goo Gai Pan Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Beef and Broccoli with Garlic Sauce
Chinese Pepper Steak
Chicken Chow Mein
General Tso's Chicken
Kung Pao Chicken
Moo Goo Gai Pan
Boiled Pot Stickers
Chinese Fire Pot

Cantonese Roast Duck
Egg Foo Yung
Egg Rolls
MaPo Tofu
Barbecued Pork Bun
Chinese Barbequed Pork
Chinese Mustard Sauce
Duck Sauce
Sweet & Sour Sauce
Deep Fried Shrimp Balls
Shrimp with Chili and Garlic Sauce
Szechuan Shrimp
Bok Choy with Bacon Sauce
Broccoli in Oyster Sauce
Eggplant with Hot Garlic Sauce

rachael ray acai

Moo Goo Gai Pan

1 pound skinless, boneless chicken breast halves, sliced
2 tablespoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
1 pound button mushrooms
1 1/4 cup chicken broth
1 cup peanut oil
1/3 cup thinly sliced bamboo shoots
3/4 cup thinly sliced Chinese cabbage
1/2 teaspoon sugar
2 tablespoons water

Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.