Reviewed: May 17, 2012

really good! I substituted the mushrooms for carrots and added snow peas and zucchini. I cooked the broccoli and carrots 1st since they take longer to cook. Really good!

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Reviewer:

benmelpop

Reviewed: Apr. 24, 2012

This recipe was delicious.... Only, not at all like the moo goo gai pan (with an almost clear sauce) I am accustomed to from any Chinese restaurant I've ever visited. My family enjoyed it. Even my very picky 6 and 3 yr-old daughters gobbled it up. I rated this with 3 stars only because it did not resemble the dish I intended to cook. But we all still liked it and will probably even make again. It's just more of a brown sauce and might be great as a start to maybe garlic chicken or almond chicken.

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JennyLyn

Reviewed: Apr. 17, 2012

This was the only Chinese dish I have made at home that taste closest to "real" Chinese food. I didn't use any canned vegetables (shoots, canned mushrooms and water chestnuts) and it still turned out great. I also added cornstarch to the raw seasoned chicken. I had read that in other recipes. The sauce was great.

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Reviewer:

Bakesie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 3, 2012

Love love love this..Just to let you know that if you are not able to get rice wine you can also use Gin I did. My suggestion is smooth ambler 80 proof Gin, the way it is distilled works beautifully with ingrediants and will be sure to impress the hardest of critics with the out come of the final product.

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Rivsmom2008

Reviewed: Oct. 31, 2011

I have made this a few times and will make it quite a few more I'm sure. Doesn't really taste like the resturants but it has an amazing addictive flavor. I double the liquids to make sure I have extra sauce to seep into the rice. LOVE this recipe!

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Reviewer:

pagettgirl

Reviewed: Aug. 30, 2011

This was a really simple easy -to-make recipe. I will never buy this at the restaurant again! I doubled the sauce as others suggested and the result was perfect. I actually used enoki mushrooms instead of the straw mushrooms and it tasted just as fabulous . Definitely a keeper!

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Reviewer:

Tiffany

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Aug. 27, 2011

This turned out great! I used red wine vinegar instead of rice wine vinegar since it was I had in the pantry. Next time I will double up the sauce.

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supermomma

Reviewed: Aug. 12, 2011

Very good dish! My family enjoyed it.

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Reviewer:

david98116

Reviewed: Aug. 9, 2011

My family loves this recipe, even the picky 12 year old. I had to substitute sliced fresh mushrooms, instead of the canned straw mushrooms (unavailable at my grocery store), and we doubled the sauce. Otherwise, delish! Thanks for sharing Deven!

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Reviewer:

angel22girl17

Reviewed: Jul. 21, 2011

Delicious, but I could have done without the bamboo shoots. They add more tough crunchy/chewiness than I desire. Also, make sure that you LOVE mushrooms before making this -- I do but my wife is only so-so about them and they overpowered her. Finally, you don't need to kill yourself finding oyster sauce: just use a bit more soy sauce and add in about a tablespoon of honey (to your taste). The rice wine is pretty essential, though.

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