Moo Goo Gai Pan

Tonight's dinner was a delicious dish called Moo Goo Gai Pan. My friend, Amanda, from Amanda's Cookin' made it and posted it on her blog a couple of weeks ago. The pictures on her blog called out to me begging me to try the recipe. I'm so happy that I did because my whole family loved it.


I followed her directions and added several other veggies to the mix. (extra veggies in blue below). I made the sauce x 6 because of the extra veggies. Also, so that we would have enough sauce to go over the rice.


1/2 lb chicken, sliced thin + 1/2 lb

1 cup mushrooms, sliced - I used baby bella

1 cup broccoli florets + 1 C. - I used frozen florets
1 cup carrots, thinly sliced
1 lg. green pepper, thinly sliced
1 med. onion, diced small
1 can of bamboo shoots, drained well

1/4 cup chicken broth

2 tsp cornstarch

1 tsp sugar

1 clove garlic, minced

1 tbsp rice cooking wine

1 tbsp hoisin sauce

1 tbsp soy sauce

All ingredients listed in green x 6 to make the sauce.

Combine broth, soy sauce, hoisin sauce, rice cooking wine, cornstarch and sugar and set aside.

Heat wok on high heat and add a tablespoon of olive or other cooking oil. Stir fry vegetables for a 3-4 minutes, remove vegetables. Add another tablespoon of oil to the wok on high heat. Add garlic and stir fry one minute, then add the chicken. Stir fry chicken until no longer pink. Add the broth mixture and let thicken a little, about 2 minutes. Add vegetables and cook for a few minutes, stirring to combine sauce, meat and vegies.

Serve over white rice.

Delicious!


Now for the fun stuff.....

Fortune Cookies!

Do you believe that their messages hold any truth? With all of the hubbub going on at my house lately, I sure do hope that this one comes true!

This was in my fortune cookie....