Aside from all the wonderful BBQ I get to enjoy every summer, I like the long daylight hours where I get to spend more time outdoors playing with my son, shopping, and getting chores done. When the heat cools down, I like to cook a simple one-pot meal before turning in. Summertime for me is all about preparing easy, delicious one-pot meals (more time having fun outside!) that is convenient for a late night dinner or supper and still have leftovers for for lunch the next day. However, it really doesn’t matter what season it is, I’ve always been a big fan of comfort foods and Moo Goo Gai Pan is just one of them! If you have not heard of Moo Goo Gai Pan, it’s a popular chicken and mushroom dish commonly found in most Chinese take-outs, Chinese buffets in the Midwest (during my college days), the East Coast, and the Southern states of America.
Moo Goo Gai Pan is actually a classic Chinese stir-fry dish. It’s a popular Cantonese version of a simple chicken and mushroom dish stir-fried in a tasty white sauce. In the Cantonese dialect, Moo Goo means mushroom and Gai Pan means chicken slices. Chicken and mushroom are always a great combination. Once again, it’s another delicious, easy to prepare one-pot meal that has made its mark in many Asian households throughout America. The American-Chinese version of Moo Goo Gai Pan however, has a slightly different take. Sharing the same tasty white sauce, the overall dish is more vibrant and filled with more colorful vegetables than the classic Cantonese version. Snow peas, carrots, bamboo shoot slices, and sometimes baby corn and water chestnut slices are added to the dish.