Moo goo gai pan 蘑菇雞片

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option and chicken thighs are more economical than breast.

snow peas

🥗Healthier: sugar snap peas

💰Cheaper: green beans

Sugar snap peas offer a similar crunch, while green beans are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, while vegetable oil is more budget-friendly.

Slice 400 grams of chicken into thin pieces.

Prepare 3 pieces of baby corn, bamboo shoots, and mushrooms.

Cut the mushrooms into four pieces each.

Chop broccoli and carrots into slices after peeling the carrots.

Slice one celery stick.

Split baby corn in half.

Chop one piece of garlic and green onion.

Combine mixed vegetables, baby corn, bamboo shoots, and chicken in a bowl.

Make the sauce by mixing 1/2 cup water, 1 tablespoon rice cooking wine, 1 teaspoon salt, 1 teaspoon sugar, chicken base or MSG, 1/4 teaspoon white pepper powder, and 1/4 teaspoon sesame oil.

Heat a wok and add oil for frying.

Mix 1 tablespoon cornstarch with 2 tablespoons of water for later use.

Fry the chicken in the hot oil until tender and juicy.

Add a little water to the wok and bring it to a boil.

Boil the celery and carrots first, then add all the vegetables to the wok and cover with a lid for timing.

Once the water is boiled, remove the vegetables from the wok.

Add 1 tablespoon of fresh oil, ginger, and green onion to the wok.

Add the pre-cooked vegetables back into the wok and flip them a couple of times.

Add the chicken back into the wok.

When the sauce is bubbling, add the cornstarch mixture to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens