Moo goo gai pan from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 121) by Kian Lam Kho and Jody Horton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on February 06, 2016

    I chose this recipe partly because I had all the ingredients, partly because it’s pretty quick and easy, but mostly because I love velveted chicken. And I don’t even like chicken! On page 118 the author discusses the “moist stir fry,” and how the technique is abused in some Chinese-American restaurants to create a gooey sauced dish. This is not that. The flavors are delicate and satisfying, and the texture is, of course, velvety. I’m eager to try the other dishes using pork and beef, and the moist stir fry. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031589?commentId=9805468

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