Moo Goo Gai Pan with Bok Choy and Shiitake
85% authentic · Chinese
A flavorful variation of Moo Goo Gai Pan that incorporates the mild, slightly bitter taste of bok choy and the earthy depth of shiitake mushrooms, offering a more robust flavor profile.
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Ingredients
- Chicken breast1 lb
- Shiitake mushrooms6 oz
- Bok choy1 large head
- Garlic3 cloves
- Ginger1 inch piece
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1 tbsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Chicken broth1/2 cup
- Saltto taste
- Black pepperto taste
- Toasted sesame seeds1 tsp
Steps
- 1
Slice chicken breast thinly. Marinate with 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, salt, and pepper.
- 2
Clean and slice shiitake mushrooms. Separate bok choy leaves from stems; slice stems and leaves separately. Mince garlic and ginger.
- 3
Heat 1 tbsp vegetable oil in a wok over high heat. Stir-fry chicken until cooked; remove.
- 4
Add remaining 1 tbsp oil. Stir-fry garlic and ginger until fragrant.
- 5
Add shiitake mushrooms and bok choy stems. Stir-fry for 2 minutes.
- 6
Add bok choy leaves and stir-fry until just wilted.
- 7
In a small bowl, combine chicken broth, remaining 1 tbsp soy sauce, oyster sauce, remaining 1 tsp cornstarch, and sesame oil. Pour into wok.
- 8
Simmer, stirring, until sauce thickens. Return chicken to wok, toss to coat.
- 9
Season with salt and pepper. Garnish with toasted sesame seeds. Serve.
