I just got back from visiting my brother, sister in-law, and their children.
It had been two years since I last saw them. It's crazy how time flies. I didn't realize it had been so long. When I saw my nieces and nephews, I couldn't deny the passing of time. They were so changed.
I question how I am spending my life when I come face to face with how fleeting time is. Is my job meaningful and fulfilling? Should I be living in this area? I don't know.
This maybe a little too deep for an introduction to a post about moo goo gai pan, but it's on my mind.
This is another recipe from The Chinese Takeout Cookbook. I check it out of the library, and it has been delightful.
Moo goo gai pan is an Americanized version of a Cantonese dish called mógū jīpiàn in Mandarin Chinese. It's called mòhgū gāipín in Cantonese. It is a simple stir-fried dish with chicken, mushrooms, and other assorted vegetables.
The ingredients for the marinade are 1 1/2 tablespoons soy sauce, 1 1/2 tablespoon Chinese rice wine, 1 teaspoon cornstarch, and 3/4 pound boneless, skinless chicken breasts. The ingredients for the sauce are 1/4 cup chicken stock, 1 tablespoon Chinese rice wine, 2 teaspoons soy sauce, 2 teaspoons oyster sauce, 1 teaspoon sugar, and 1 teaspoon cornstarch.
The remaining ingredients are 2 tablespoons vegetable oil, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger, 4 ounces snow peas, 1/2 pound white button mushrooms, salt, and pepper.
I started by marinating the chicken. I combined the soy sauce, rice wine, and cornstarch. I stirred the marinade until there were no lumps. I chopped the chicken breasts into fourth of an inch chunks and stirred it into the marinate. I let it sit for ten minutes.
I prepared the sauce by combining the chicken stock, rice wine, soy sauce, oyster sauce, sugar, and cornstarch. I stirred the sauce until the sugar and cornstarch had dissolved.
After the chicken had marinated for ten minutes, I added the vegetable oil to a hot skillet. I added the chicken and stir-fried it for three minutes. I removed the chicken and set it aside.
I added garlic and ginger into the same pan and stir-fried the ginger and garlic for 30 seconds.
I added the sliced snow peas and mushrooms. I cooked the vegetables for three minutes.
I added the chicken and sauce to the skillet and let the ingredients simmer for two minutes.
The sauce should be thick and the chicken fully cooked after two minutes. I added salt and pepper to taste.
I served this with white rice.
This was another great recipe. There were many deep and rich flavors. It was savory and aromatic.
It was quick to prepare, perfect for a quick meal.
It was a pleasant and toothsome dish. I recommend it!