Grammy's Kitchen · Chicken Stir Fry · Moo Goo Gai Pan: Mushroom Chicken Stir Fry
One of 42 chicken stir fry recipes we measured
from thewoksoflife.com
It ranks #42 of 42 for sweetness perceived among the chicken stir fry recipes we compared. 54 cooks on thewoksoflife.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.
| this recipe | typical | |
|---|---|---|
| liquid | 217% | 22% |
| sweetener | 2% | 2% |
| thickener | 5% | 1% |
| aromatics | 2% | 2% |
| vegetables and beans | 77% | 53% |
| fat | 1% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces chicken breast ((340g, sliced)) |
| 44 g | 3 tablespoons water ((45 ml)) |
| 4 g | 1 teaspoon canola oil ((plus 3 tablespoons, divided)) |
| 5 g | 2 teaspoons cornstarch |
| salt and white pepper | |
| 6 g | 6 thin slices fresh ginger |
| 2 scallions ((the white portion only, sliced at an angle into 1/2-inch pieces)) | |
| 6 g | 2 cloves garlic ((thinly sliced)) |
| 35 g | 1/2 cup sliced white or cremini mushrooms |
| 227 g | 8 ounces straw mushrooms ((canned, drained and rinsed in warm water, optional)) |
| 227 g | 8 ounces bamboo shoots ((canned, rinsed in warm water and drained)) |
| 227 g | 8 ounces water chestnuts ((canned, rinsed in warm water and drained)) |
| 4 to 5 cups bok choy ((washed and cut into 1 inch by 2 inch rectangles)) | |
| 1 tablespoon Shaoxing wine | |
| 240 g | 1 cup chicken stock ((chicken stock should be hot when added to wok)) |
| 1 g | 1/4 teaspoon sugar |
| 6 g | 1 teaspoon oyster sauce |
| 2 g | 1/2 teaspoon sesame oil |
| 12 g | 1 1/2 tablespoons cornstarch ((mixed with 2 tablespoons water)) |
Method: 6 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“You are definitely a precious resource. Julia Child from Canton. Not just what to do but how and why we do it. I bought your book and have made 5 of your recipes. I tried many Chinese recipes and for 30 years using Yan, I got most of them quite good over the y” — a cook, 5.0★
“Love the recipe! I made this last night and it was absolutely delicious! I could not find straw mushrooms in our small local area, so I used dried shitake mushrooms instead, then used the water that I rehydrated them in for the rice. I do have a question, thou” — a cook, 5.0★