moo goo gai pan

perfect for when you'd like something ethnic, yet something also kind of plain.

moo goo gai pan
makes 6 servings

1 tbsp egg white (optional)
1 tbsp corn starch (optional)
1 tbsp vegtable oil
1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 oz) can sliced bamboo shoots, drained
1 (8 oz) can sliced water chestnuts, drained
1 (15 oz) can whole straw or enoki mushrooms, drained
1 tbsp vegetable oil
4 cloves garlic, minced
2 tbsp minced ginger
1 lb skinless, boneless chicken thighs, cut into strips
 2 tbsp cornstarch
1 tbsp white sugar
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp rice wine
1/2 cup chicken broth

Optional step: velvet your chicken (how restaurants make their meat so tender and soft). Combine 1 tbsp egg white (f you don't want to use eggs, just toss with cornstarch instead) and 1 tbsp corn starch into a slurry, toss with the chicken and refrigerate for at least 30 mins.

Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine and chicken broth in a small bowl.

Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the broccoli and saute for a couple minutes. Add 2-4 tbsp water, and let broccoli steam until water is evaporated and broccoli tender. Add mushrooms and saute until just starting to soften. Stir in bamboo shoots, water chestnuts, and canned mushrooms. Cook and stir util all of the vegetables are hot. Remove from skillet/wok and set aside. Wipe out wok.

Heat the remaining tbsp of vegetable oil in the wok until it begins to smoke. Stir in the garlic and ginger and cook for a few seconds until fragrant. Add the chicken, and cook unti lthe chicken has lightly browned on the edges and is no longer pink in the center, about 5 mins. Pour the sauce mixture over the chicken and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok and toss with the sauce.

Serve over rice.