MOO POO GAI PAN
READY IN 40 MINUTES
INGREDIENTS
2 tablespoons vegetable oil
2 cups sliced fresh mushrooms
4 cups chopped broccoli florets
2 (8 ounce) cans sliced bamboo shoots, drained
2 (8 ounce) cans sliced water chestnuts, drained
2 (15 ounce) cans whole straw mushrooms, drained
2 pounds skinless, boneless chicken breast, cut into strips
2 tablespoons cornstarch
2 tablespoons white sugar
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine
1/2 cup chicken broth
2 tablespoons vegetable oil
4 cloves garlic, minced
DIRECTIONS
Heat 2 tablespoon of vegetable oil in a wok or large skillet
over high heat until it begins to smoke. Stir in the fresh
mushrooms, broccoli, bamboo shoots, water chestnuts,
and straw mushrooms. Cook and stir until all the vegetables
are hot, and the broccoli is tender, about 10 minutes.
Remove from the wok, and set aside. Wipe out the wok.
Heat the remaining tablespoon of vegetable in the wok
until it begins to smoke. Stir in the garlic, and cook for a
few seconds until it turns golden-brown. Add the chicken,
and cook until the chicken has lightly browned on the
edges, and is no longer pink in the center
Stir together the cornstarch, sugar, soy sauce,
oyster sauce, rice wine, and chicken broth in a small bowl.
Pour over the chicken, and bring to a boil, stirring
constantly. Boil for about 30 seconds until the sauce
thickens and is no longer cloudy. Return the vegetables
to the wok, and toss with the sauce.
INFO: YOU CAN SUB A EXTRA TABLE SPOON OF SOY
FOR THE OYSTER SAUCE ALSO YOU CAN OMIT
THE RICE WINE FROM BOTH RECIPES BECAUSE IT IS
HARD TO FIND.
I also use it to make Beef and Broccoli. Just substitute
thinly sliced steak for the chicken; worcestershire sauce
for the oyster sauce; beef broth for the chicken broth.