Moo Goo Gai Pan
Why order takeout when you can make your own? This easy Moo Goo Gai Pan is packed with fresh vegetables and a savory, thick sauce. Easily customizable to be gluten-free or low-sodium!
Equipment
- Frying pan (large)
- knife
- mixing bowl
- spatula
- wok
Ingredients
- 2 tablespoons 30 ml sesame oil
- 5 ounces 140 g bamboo shoots, sliced
- 1 ounce 28 g fresh gingerroot, minced or grated
- 2 tablespoons 30 g minced garlic
- 8 ounces 227 g mushrooms, sliced
- Pinch salt
- ¼ cup 60 ml water
- ¼ cup 60 ml rice wine vinegar
- ¼ cup 60 ml soy sauce or tamari
- 2 tablespoons 16 g cornstarch, mixed with ¼ cup (60 ml) water (slurry)
- 5 ounces 140 g water chestnuts, sliced
Instructions
- Preheat sesame oil in a wok or large frying pan over high heat.
- Add mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and salt.
- Stir-fry until mushrooms reduce in size by about half, approximately 10 minutes.
- Stir in water, soy sauce, and vinegar.
- Bring to a boil.
- Slowly stir in the cornstarch slurry and remove from heat.
- Continue stirring until the sauce thickens.
- Serve alone or over sticky rice.
Notes / Tips / Wine Advice:
Serving Tip:
Serve over freshly steamed sticky rice or alongside a light cucumber salad for a refreshing contrast.
Wine Advice:
A crisp white wine like Sauvignon Blanc or a light-bodied Riesling complements the dish’s umami flavors.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 6 g | Fiber: 2 g | Sugar: 3 g | Salt: 1.8 g
