Why settle for takeout when you can whip up this simple and flavorful Moo Goo Gai Pan at home? A savory stir-fry of mushrooms, bamboo shoots, and water chestnuts in a silky soy sauce glaze, served over sticky rice for a satisfying meal.
Moo Goo Gai Pan – A Quick and Flavorful Stir-Fry
Why settle for takeout when you can whip up this simple and flavorful Moo Goo Gai Pan at home? A savory stir-fry of mushrooms, bamboo shoots, and water chestnuts in a silky soy sauce glaze, served over sticky rice for a satisfying meal.
Equipment
- Wok or large frying pan
- Measuring cups and spoons
- Knife and chopping board
- Small bowl for slurry
Ingredients
- 2 tablespoons 30 ml sesame oil
- 8 ounces 227 g mushrooms, sliced
- 5 ounces 140 g bamboo shoots, sliced
- 5 ounces 140 g water chestnuts, sliced
- 1 ounce 28 g fresh gingerroot, minced or grated
- 2 tablespoons 30 g minced garlic
- Pinch of salt
- ⅓ cup 80 ml water
- ⅓ cup 80 ml soy sauce or tamari
- ⅓ cup 80 ml rice wine vinegar
- 2 tablespoons 16 g cornstarch, mixed with ¼ cup (60 ml) water to make a slurry
Instructions
- Heat the sesame oil in a wok or large frying pan over high heat.
- Add the mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and salt.
- Stir-fry for about 10 minutes, until the mushrooms reduce in size by half.
- Stir in the water, soy sauce, and rice wine vinegar.
- Bring to a boil.
- Slowly stir in the cornstarch slurry and cook for another minute, removing from heat once the sauce thickens.
- Serve the Moo Goo Gai Pan hot, either on its own or over a bed of sticky rice.
Notes & Wine Advice
Serving Tip:
For added texture and flavor, serve with a sprinkle of sesame seeds and green onions on top. This dish pairs wonderfully with steamed sticky rice or quinoa for a heartier meal.
Wine Advice:
A chilled, crisp white wine like a Sauvignon Blanc or a dry Riesling complements the savory, umami flavors of Moo Goo Gai Pan.
Nutrition values
Calories: 150 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 5 g | Sugar: 3 g