Dish

Moo goo gai pan

Moo goo gai pan is made by stir-frying chicken with vegetables such as mushrooms, snow peas, and carrots. The dish is seasoned with soy sauce, oyster sauce, and other spices. Moo goo gai pan is a filling and flavorful dish that is easy to make at home.

Asian cuisine› Chinese cuisine

Stir-fry

Origins and history

Moo goo gai pan originated in the United States in the mid-20th century and was created by Chinese immigrants to appeal to American tastes. It has since become a popular dish in Chinese-American cuisine.

Dietary considerations

Moo goo gai pan can be made vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. It is also a good source of carbohydrates and protein.

Variations

There are many variations of moo goo gai pan, including moo shu chicken, which is made with shredded chicken and vegetables wrapped in thin pancakes. Some versions of moo goo gai pan also include cashews or peanuts for added crunch.

Presentation and garnishing

Moo goo gai pan can be garnished with chopped scallions or cilantro for added flavor and color. It can be served in a bowl or on a plate, and can be topped with additional soy sauce or hot sauce if desired.

Tips & Tricks

To keep the chicken tender, marinate it in a mixture of soy sauce, rice wine, and cornstarch before stir-frying.

Side-dishes

Moo goo gai pan can be served as a main dish or as a side dish with other Chinese dishes. It pairs well with steamed rice and vegetable dishes such as stir-fried bok choy or broccoli.

Drink pairings

Moo goo gai pan pairs well with light-bodied red wines such as Pinot Noir or Beaujolais. It also pairs well with light beers such as pilsners or lagers.