What's the difference between moo goo gai pan and chicken with Chinese vegetables?

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• LOL! You are TOO cute, Mensan and you get +4 just for that. However, I WAS wondering what the difference was...

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  by EvangelineOFire on September 2nd, 2009

• OK, now for the "serious" answer:
  .
  MOO GOO GAI PAN
  .
  Prep Time: 15 minutes
  Cook Time: 7 minutes
  Ingredients:
  •3/4 pound boneless, skinless chicken breasts
  •Marinade:
  •2 tablespoons soy sauce
  •1 tablespoon rice wine or dry sherry
  •a few drops sesame oil
  •1 tablespoon cornstarch
  
  (next page)

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  by Anonymous on September 2nd, 2009

• CHINESE CHICKEN AND VEGETABLES
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  3 c. de-fatted chicken broth
  2 1/2 c. cooked chunks of chicken
  2-3 tbsp. cornstarch
  2/3 tbsp. soy sauce (Kikkoman, salt reduced, brand)
  1 1/2 tbsp. frozen apple juice concentrate
  1 tbsp. grated fresh ginger or equivalent powdered
  1/4 tsp. garlic powder
  2 lg. onions, cut into chunks
  4-5 stems celery, cut into 2" diagonal chunks
  1 med. head bok choy, cut in 2" diagonal chunks (I diced the 3 ingredients above on my food processor with the French fry blade)
  1/2 med. Chinese cabbage, shredded
  1/2 lb. Chinese pea pods
  3/4 lb. bean sprouts
  2 lg. bell peppers, cut into wedges (these may be sliced with food processor thick blade)
  1 c. sliced mushrooms
  2/3 c. sliced water chestnuts, drain, saving liquid
  1/2 c. bamboo shoots, drain, saving liquid
  1/3 c. pineapple chunks
  .
  Mix a few tablespoons of chicken broth with cornstarch. Blend in soy sauce, apple juice, ginger and garlic powder to make a smooth paste. Set aside.
  (next page)

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  by Anonymous on September 2nd, 2009

• Bring 2 cups chicken broth to a boil. Add the onions, celery and bok choy. Cook quickly over moderately high heat, stirring continuously until vegetables are partially cooked. Add Chinese cabbage, pea pods, bell pepper and mushrooms. Continue to cook, stirring frequently. Stir the cornstarch paste into the cooking vegetables. Continue stirring while mixture thickens. Add bean sprouts, water chestnuts, bamboo shoots and chicken. Cook and stir a few more minutes.
  
  If sauce becomes too thick, thin with liquid from bamboo shoots and water chestnuts. If a thicker sauce is desired, make more paste with the above liquids. Mix in pineapple just before serving. Serve over hot cooked brown rice.
  
  Serves 6.
  
  The "difference" is the ingredients, and how they are prepared.

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  by Anonymous on September 2nd, 2009

• MOO GOO GAI PAN (Part 2)
  
  •Vegetables:
  •1 cup fresh button mushrooms
  •1/2 cup canned bamboo shoots
  •1/2 cup canned water chestnuts
  •2 slices ginger
  •1 garlic clove
  •Sauce:
  •1/2 cup chicken stock*
  •2 tablespoons oyster sauce
  •1 teaspoon sugar
  •1 tablespoon cornstarch
  •Other:
  •3 tablespoons oil for stir frying, or as needed
  Preparation:
  Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.
  While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.
  Prepare sauce ingredients and set aside.
  Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
  (more)

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  by Anonymous on September 2nd, 2009

• MOO GOO GAI PAN (Part 3)
  .
  Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.
  Return chicken to wok. Mix together and serve hot.
  .
  *You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
  Another variation is to boil the mushrooms in the chicken broth before stir-frying.
  .
  Nutritional Breakdown based on 4 servings,
  Calories 216, 9 g Carbohydrates, 17 g Protein, 12 g Total Fat, 1 g Saturated Fat, 8 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 39 mg Cholesterol, 1 g Dietary Fibre, 676 mg Sodium, 297 mg Potassium.
  .
  (Sorry these were done out of order. My Bad.)

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  by Anonymous on September 2nd, 2009

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