Homemade Moo Goo Gai Pan
Skip takeout! This classic Moo Goo Gai Pan is quick, easy, and bursting with flavor. Make it gluten-free or low sodium.
Equipment
- Frying pan (large) or wok
- Mixing bowls (small)
- spatula
Ingredients
- 2 tablespoons 30 ml sesame oil
- 8 ounces 227 g mushrooms, sliced
- 5 ounces 140 g bamboo shoots, sliced
- 5 ounces 140 g water chestnuts, sliced
- 1 ounce 28 g fresh gingerroot, minced or grated
- 2 tablespoons 30 g minced garlic
- Pinch of salt
- ⅓ cup 80 ml water
- ⅓ cup 80 ml soy sauce or tamari
- ⅓ cup 80 ml rice wine vinegar
- 2 tablespoons 16 g cornstarch, mixed with ¼ cup (60 ml) water to make a slurry
Instructions
- Preheat sesame oil in a wok or large frying pan over high heat.
- Add mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and a pinch of salt.
- Stir-fry for 10 minutes until mushrooms reduce in size by about half.
- Stir in water, soy sauce, and rice wine vinegar.
- Bring the mixture to a boil.
- Slowly stir in the cornstarch slurry.
- Remove from heat and continue stirring until a thick sauce forms.
- Serve alone or over sticky rice.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a dry Riesling or a light Chardonnay to complement the dish’s flavors.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 5 g | Sugar: 2 g | Salt: 500 mg
