How To Prepare Moo Goo Gai Pan ?

Preparation:   

Preparation time: 20 mins

Cooking time: 15 mins

Serving: 4

Ingredients:

• 2 tablespoons vegetable oil, divided
• 2 cups chopped broccoli florets
• 1 cup sliced fresh mushrooms
• 1 (15 ounce) can whole straw mushrooms, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast, cut into strips
• ¼ cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine

Instructions:

1. Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
2. Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
3. Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.