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Moo Goo Gai Pan II

Reviewed: Jun. 17, 2013
I made this as written with these exceptions: I always velvet the chicken before preparing Chinese stir fry, I used bamboo shoots instead of water chestnuts, added small amount of red pepper flake. I found the dish to be bland and definitely lacked seasoning. I will make again but adjust to our liking, probably adding a few T of oyster sauce to the recipe.
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