Moo Goo Gai Pan
chicken, chinese, poultry
4 chicken breast halves,
1 skinned, boned and sliced
1 salt and pepper, to taste
4 cloves garlic, minced
3 tablespoon cornstarch mixed with 1/2
1 cup water
5 tablespoon corn oil
8 oz fresh mushrooms, sliced
4 to 5 pounds chinese white
1 cabbage, chopped
2 tablespoon sugar
4 tablespoon soy sauce
6 scallions, chopped
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.
Makes 10 servings.
Per Serving: 246 calories, 25 gm protein, 16 gm carbohydrates, 10 gm fat, 2 gm saturated fat, 58 mg cholesterol, 494 mg sodium.
[The Washington Post; Dec 11, 1991] Posted by Fred Peters. From : Sharon Stevens From: Bobbieb1@aol.Com Date: 29 Dec 96 Meal-Master Format Recipes (Mailing List) Ä
Yield: 1 servings