Photo: Mike Kenneally
Moo Goo Gai Pan II
15 ingredients
30 min + 15 min
4 servings
openrecipes
"While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce."
Estimated Nutrition (whole recipe, rough)
911
Calories
52g
Protein
19g
Fat
126g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Bok Choy | 1 cup (70g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon vegetable oil
- 1/4 pound sliced fresh mushrooms
- 1/4 pound snow peas
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/4 pound sliced bok choy
- salt and black pepper to taste
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger root
- 3/4 cup skinless, boneless chicken breast meat - thinly sliced
- 1 teaspoon white wine
- 1/4 teaspoon white sugar
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes