Moo Goo Gai Pan is a quintessential Chinese-American dish that’s light, flavorful, and packed with fresh vegetables. Perfect for a quick weeknight dinner, this recipe brings restaurant-quality results right into your kitchen.
Main Ingredients and Substitutions
- Mushrooms: Traditionally, button or cremini mushrooms are used, but shiitake mushrooms add a deeper, earthy flavor. Be sure to slice them evenly for consistent cooking.
- Snow Peas: These bright, crisp veggies add a refreshing crunch. Sugar snap peas are an excellent substitute if snow peas aren’t available.
- Bell Peppers: Red bell peppers not only add sweetness but also a pop of color. Yellow or orange bell peppers work equally well, while green peppers bring a more robust flavor.
- Soy Sauce and Rice Wine Vinegar: These pantry staples create the savory base for the sauce.
- Ginger and Garlic: Freshly pressed ginger and garlic provide the aromatic backbone of the dish. If fresh isn’t available, use 1/4 teaspoon of ground ginger and garlic powder as substitutes.
Tips for Perfect Moo Goo Gai Pan
- Prep Ahead: Stir-frying moves quickly, so have all your ingredients prepped and ready to go before heating your skillet or wok.
- High Heat is Key: Cooking at high heat ensures a quick sear and preserves the crispness of the vegetables. Avoid overcrowding the pan to maintain this heat.
- Balance the Sauce: The combination of soy sauce, rice wine vinegar, and sugar provides a delicate balance of salty, tangy, and sweet. Taste as you go to adjust to your preferences.
- Stir Constantly: Keep the ingredients moving to prevent burning and ensure even cooking.
Can I use other proteins instead of chicken?
Tofu, or thinly sliced beef are great alternatives. Just adjust the cooking time as needed to ensure the protein is cooked through.
What if I don’t have a wok?
No problem. A stainless skillet works perfectly fine. Just make sure it’s big enough to allow all the ingredients to move freely. Also, don’t use a nonstick skillet.
How do I thicken the sauce?
The cornstarch in the recipe acts as a thickener. For a thicker sauce, mix an additional 1/2 teaspoon of cornstarch with water and add it during the final stir-fry.
Can I make this ahead of time?
This dish is best enjoyed fresh, as the vegetables retain their crispness. However, you can prep all the ingredients in advance and stir-fry just before serving.
What should I serve with Moo Goo Gai Pan?
Steamed white or jasmine rice is the classic choice. Another option is serving it with cauliflower rice or stir-fried zucchini noodles.
Step By Step Photos
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Moo Goo Gai pan
Ingredients
Recipe Directions
- Heat vegetable in wok or stainless steel skillet over high heat. While heating the oil., slice the mushrooms and remove stems from pea pods.1 tablespoon vegetable oil
- Add the garlic, ginger, mushrooms and chicken and stir fry for 2-3 minutes.1 teaspoon ginger, 1 clove garlic, 3 button mushrooms, 6 ounces chicken tenders
- Add the snow peas and red peppers, continue stir fry for another minute.6-8 snow peas, ¼ red bell pepper
- Ad the soy sauce, vinegar, sugar and cornstarch and stir fry for an additional minute. Check the chicken is thoroughly cooked, if needed continue cooking, stirring frequently.1½ teaspoons soy sauce, 1½ teaspoons rice wine vinegar, 1½ teaspoons sugar, 1 teaspoon cornstarch
- Serve over steamed rice and top with sliced green onions.1 green onion