Moo Goo Gai Pan - This video demonstrates the 3 basic steps for stir Fry. Chicken and vegetables.

Ingredients
1 pound Boneless Skinless Chicken Breasts (thinly sliced)
2 tablespoons Cornstarch (marinating chicken and thickening sauce)
3 tablespoon Peanut Oil (marinating chicken and stir frying chicken)
3 large bulbs of Garlic
1 teaspoon Ginger peeled and sliced
2 cups Mushrooms sliced (shitake and white button)
1 cup Snow Peas splines removed
1 cup Carrots (thinly sliced)
4 oz Water Chestnuts (sliced, drained)
4 oz Bamboo Shoots (sliced, drained)
¾ cup Chicken Stock
1 teaspoons Sugar
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
Salt And White Pepper to taste
Directions
Make a 4 cup pot of rice of your choosing. Use Japanese Botan rice
Step One - Preparation
- Combine 1 tbs of cornstarch and 1 tbs of water into a slurry and mix well into chicken slices. Add 1 tbs of peanut, mix and allow to marinate for 10 minutes.
- Cut chicken against the grain into slices on the bias about a 1/4" thick.
- Peel and slice carrots on the bias
- Remove splines from Pea Pods rinse
- Wipe clean, remove stems and cut mushrooms
- Rinse the canned sliced bamboo shoots and water chestnuts
Step two - stir fry vegetable and protein.
- Preheat your wok and hot as possible using your range's hottest burner. Test for readiness by adding a bit of oil. The wok is ready when the oil shimmers.
- Stir fry vegetables to wok by adding longest cooking first to least. In this case, carrots, then mushrooms, pea pods and finally the water chestnuts and bamboo shoots. Aim to cook the vegetable to 50% complete according to your preference. Remove to your serving bowl omitting any leftover liquid.
- Allow wok to heat up again, test for shimmering oil. When ready add 1 - 2 tbs oil to entire surface of wok. Add chicken slices evenly across wok surface leaving undisturbed to allow for searing which seals in juices. After a couple minutes turn all pieces over to allow for a sear on other side.
- Ginger and Garlic and allow for blend into chicken. Please do not overcook.
- Add vegetables back into the wok with the chicken, stir fry all ingredients together to flavor chicken.
Step Three - added spices and make the sauce to complete the dish.
- Add 3/4 cup chicken broth, sugar, soy sauce, sesame oil, salt and white pepper to broth and allow to come to a light boil.
- Make a slurry of 1 tbs of corn starch and 1 tbs of water. Slowly add to broth while stirring to thicken. Sauce will thicken as dish cools down.
- Mix sauce into all ingredients
- Transfer completed Moo Goo Gai Pan into a serving bowl and garnish parsley of you wish
Enjoy over rice!
Notes:
- Remember this video should be viewed as a guide to stir frying. You should feel and liberty to use the protein and vegetable that you like!
- Generally, chicken and seafood stir fry have light colored sauces (e.g. less soy sauce or bead molasses. Red meats (beef, pork, lamb) will have a darker sauce
- If you wish to have a spicier sauce add Szechuan pepper or Sriracha while cooking the protein

[@sheraii]

Thank you both for the cooking tips.
😊 Looks so delicious!

[@ChefKarlFoodWhisperer]

You are welcome!Anything you want me to make??Any ideas for me to get more subscribers??

[@longhairedcountryboy69rrr87]

We can learn so much from you both about the art of cooking The oriental technique of cooking is just a great use of vegetables and awesome spices. Definitely hope you two keep pairing up and supplying us with all of your wonderful creations God bless you both 😊

[@ChefKarlFoodWhisperer]

Thankyou,more to come!

[@ChefKarlFoodWhisperer]

Yes!

[@GrillinandChillinwithMojo]

Just A guy. So awesome. Looks amazing

[@ChefKarlFoodWhisperer]

Thankyou Mojo!