Moo Goo Gai Pan
Moo Goo Gai Pan
Moo Goo Gai Pan pictures (3 of 3)

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

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.

RECIPE HERE: Moo Goo Gai Pan
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8 comments... read them below or add one

  1. Julie says:

    Moo goo gai pan, another American favorite. Keep’em coming!

  2. I love chicken & mushroom stir-fry’s. Great combo :)

  3. Chichef says:

    Thank you for sharing this recipe. :)

  4. Natali says:

    Is it okay to sub shaoxing wine with rice sake? – my local store (koreana plaza) chaps recommended it – since they didn’t have shaoxing (or any rice wine really) available at the time i was looking.

    • Rasa Malaysia says:

      I suppose you can use cooking Sake in place of Shaoxing, since the recipe calls for a small amount. Else, just cook a small batch with Sake and see how you like it.

  5. Natalie K. says:

    I do stir fry often, but this is the first time I marinated the chicken in egg white- it all came out great! I was worried the sauce and seasoning were a bit light-handed, but everything was balanced and light. Thanks for the recipe and new trick! Yum!

  6. Orgreenic says:

    Interesting how you can emulate a popular Chinese dish such as Moo Goo Gai Pan without having to worry about your waistline. Thanks for sharing this.

  7. This looks far better than anything I’ve seen come out of a take out container! Simple and delicious- would be great with Shiitake Mushrooms!


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