Moo Goo Gai Pan

Happy 2010! It has been awhile - but I am back and looking forward to sharing some more recipes with you. My husband and I have made a commitment to lose some extra pounds that we have found lately ;0) So some of our recipes are calorie reduced. I will provide the calorie count on recipes as often as possible.

So...without further ado....

MOO GOO GAI PAN

A dish that is quite commonly found at any Chinese Restaurant. I served this with steamed long grain white rice. This recipe is nice because change out vegetables to what you have on hand - or ones that you prefer.

1/4 cup chicken broth

2 tsp cornstarch

2 tbsp sherry (I use cooking sherry)

1 tbsp minced garlic

1 tbsp soy sauce (we only use Kikkoman - it has a much better flavor)

1 tsp sesame oil

1/2 tsp minced ginger

3/4 lb boneless, skinless chicken breast halves (about 3), sliced 1/4" thick and cut julienne

2 tbsp oil (not olive - smokes too easily)

1 cup shredded Chinese cabbage (napa or bok choy)

1 cup sliced mushrooms

1/2 cup celery

1-8 oz can bamboo shoots, cut julienne

1-8 oz can water chestnuts, sliced

Stir broth into cornstarch in small bowl. Add next 2 ingredients. Stir and set aside.

Combine soy sauce, sesame oil and ginger in a bowl. Add chicken. Stir until coated. Cover and marinate at room temperature for 15 minutes.

Heat wok on medium-high heat until very hot. Add 1 tbsp oil. Add chicken and marinade. Stir-fry for 2 or 3 minutes until chicken is no longer pink. Transfer to a bowl - keep warm.

Heat second amount of cooking oil in wok. Add vegetables. Stir-fry for about 2 minutes until vegetables are tender-crisp.

Stir broth mixture. Stir into vegetable mixture for about 1 minute until boiling and thickened.

Add chicken. Stir until heated through.

Serve over rice or noodles. This recipe is to serve 4. I doubled it and it served 6 comfortably. There was a very small serving left over. So...4 small servings - or 3 large servings. The dish is rather bland looking - but yummy to eat. Sprinkle with soy sauce before serving.

So...if you give this recipe a try - let me know what you think.