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4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tbsp. cornstarch
5 tbsp. corn oil
8 oz. fresh mushrooms, sliced
2 lb. bok choy or Chinese white cabbage, chopped
2 tbsp. sugar
4 tbsp. soy sauce
6 scallions, chopped
Directions:
In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture (cornstarch + 2cups water). Set aside.
Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
Heat remaining corn oil in wok. Stir fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
Do you like this Chinese recipe? Please share them with your friends:
I tried this recipe in the wok I got for Christmas. My husband, wbleepeddoesn't especially like Chinese food, loved it. Personally, I like the recipes that are more flavorful and bleepedy.
Ash
April 21, 2010 - 00:02
Subject:
the pok choy will reduce itself so u need a lot of it ... but 4lb is waaayy too much!!!
Pale
March 03, 2010 - 10:56
Subject: strange
this calls for 2 cups of water...then it doesn't seem to use it. There must be something missing someplace.
Reply to Pale
Tessa
November 13, 2010 - 18:03
Subject: Re: strange
It says the water is in the cornstarch "mixture" and in parenthesis it says (cornstarch + water). Maybe that was not there when you left the comment, but if you're still wondering, it's there now.
don
December 28, 2009 - 23:41
Subject: I love moo goo
I haven't tried this recipe yet, but I am quite certain that there is a mistake in the ingredients list for the bok choy. "4 lb. bok choy or Chinese white cabbage, chopped" That is an awful lot of bok choy compared to all the other ingredients.
Reply to don
Tom – Bastrop, TX
January 09, 2012 - 21:21
Subject: Re: I love moo goo
I love this recipe too, and I also make a shrimp version using large butterfly shrimp.
Michael
April 05, 2009 - 09:22
Subject: Love this recipe.
Try it!
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