Hunan's moo goo gai pan chicken with mushrooms & bamboo shoo
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pieces boneless skinless chicken breasts thinly sliced | |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Salt |
| 1½ | tablespoon | Water |
| 12 | Pieces Chinese pea pods | |
| 6 | Fresh mushrooms | |
| 12 | Pieces bamboo shoots | |
| 8 | slices | Carrot |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Cooking wine |
| 1 | tablespoon | Water |
| ⅓ | teaspoon | White pepper |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Cornstarch |
Directions
CHICKEN
VEGGIES
SAUCE
Mix chicken ingredients and set aside 5 minutes. Mix together veggies, set aside. Mix sauce together and set aside. Heat 2 Tbls. oil add marinated chicken, stir until cooked. Add veggies & chicken. Add sauce and cook until heated through. May substitute chicken with shrimp, crab or turkey. 2-4 servings.
Posted to EAT-L Digest 31 October 96 Date: Fri, 1 Nov 1996 20:34:59 -0600 From: Pam and KerryAnn Cobb <priss@...>