Difference between revisions of "Directory:KJ Kitchens/Moo Goo Gai Pan"
(create) |
(wikilink sugar) |
||
| Line 27: | Line 27: | ||
* 8 oz. fresh [[Recipe Ingredient:=mushrooms]], sliced | * 8 oz. fresh [[Recipe Ingredient:=mushrooms]], sliced | ||
* 4 lb. [[Recipe Ingredient:=bok choy]] or chinese white [[Recipe Ingredient:=cabbage]], chopped | * 4 lb. [[Recipe Ingredient:=bok choy]] or chinese white [[Recipe Ingredient:=cabbage]], chopped | ||
| − | * 2 tb [[Recipe Ingredient:=sugar]] | + | * 2 tb [[Recipe Ingredient:=sugar|[[sugar]]]] |
* 4 tb [[Recipe Ingredient:=soy sauce]] | * 4 tb [[Recipe Ingredient:=soy sauce]] | ||
* 6 [[Recipe Ingredient:=scallions]], chopped | * 6 [[Recipe Ingredient:=scallions]], chopped | ||
| Line 35: | Line 35: | ||
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok | 2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok | ||
| − | choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. | + | choy/cabbage and [[sugar]] for 2 minutes. Cover and cook for 5 minutes. |
Remove from wok. | Remove from wok. | ||
Revision as of 22:43, 22 January 2007
Moo Goo Gai Pan
|
<adsense> google_ad_client = "pub-5512298628457000"; google_ad_width = 120; google_ad_height = 240; google_ad_format = "120x240_as"; google_ad_type = "text_image"; google_ad_channel = ""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0066CC"; google_color_text = "000000"; google_color_url = "008000"; </adsense> |
Ingredients:
- 4 chicken breast halves, skinned, boned and sliced
- salt and pepper
- 4 cloves garlic, minced
- 2 cups water
- 1 tb cornstarch
- 5 tb corn oil
- 8 oz. fresh mushrooms, sliced
- 4 lb. bok choy or chinese white cabbage, chopped
- 2 tb [[Recipe Ingredient:=sugar|sugar]]
- 4 tb soy sauce
- 6 scallions, chopped
Directions:
1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
KJ Kitchens
