Moo Goo Gai Pan II

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Most Helpful Positive Review

Dec 21, 2009

This turned out verrrry good, I was scared to be the first to try it but I am glad that I did. My grandma always orders moo goo gai pan when we eat out at chinese, so I wanted to try this recipe out and hopefully surprise her one day! I think she will be happily surprised with this one! I did change the veggies up a little bit to my liking and how it's served at our local chinese place. I added a head of broccoli and a can of stir fry corn. I left out the bok choy and used bamboo shoots in place of the water chestnuts. I used frozen peas and they worked just fine. For the sauce I did use powdered ginger and a little more than 1/2 cup of chicken broth. I had some cooking white wine that I've had forever but it didn't seem to ruin anything. I added about 1 tbls of soy sauce just because, not really sure why. Me and my mom both enjoyed this, will make again. Thanks for the great recipe.

—amandak23k

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Most Helpful Critical Review

Nov 30, 2010

Eh, this was all right. For all the work I did, it would've been easier to just call the Chinese food place. The taste was bland, something is missing, I'm not sure what. I had to triple the sauce and after it was plated added some soy sauce, which made it taste better. The plus to this recipe is that you can use whatever veggies you want. I added carrots, broccoli, and bamboo, but didn't use bok choy (didn't have any at the store). Another plus, it is a lot healthier then the take out!

—odetobeauty

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49 Ratings

Jan 04, 2010

Delicious! I used chicken tenderloins, making it really easy to slice. My grocer was out of snow peas, so I used sugar snap peas instead. Everything else stayed exactly according to recipe, although I doubled it. Such an easy, healthy, and good recipe! Next time I think I will add something to give it some heat like red pepper flakes.

—MOLLE888

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Apr 26, 2010

Great! I think next time I will double or triple the sauce. It tastes very similar to what you buy in chinese restaurants.

—EMarshall82

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Mar 02, 2011

Delicious! I made it exactly as it was written, but I wish I would have made some rice to eat with it. This is going to be a regular at our house :)

—CHELSEAK3

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Feb 08, 2011

I did not enjoy this. I had really high hopes as the list of ingredients looked wonderful. The only thing I changed was the veggies. I used carrots and left out bok choy and waterchestnuts. This had absolutely no flavor. I even reread the recipe to make sure I hadnt missed anything. Not sure what went wrong. When I first read the reviews I thought the people who said this had no taste must not have ever had Moo Goo Gai Pan because it is a very mild tasting dish but this is tasteless. oh well! ill keep looking.

—sarah

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Dec 07, 2010

This tasted bland as written. I ended up adding some soy sauce to give it a kick before serving.

—LHDSCHMITT

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Oct 12, 2010

Very good dish. I would omit any fish sauce... But great texture and taste!

—Alison

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Nutrition

Calories
174 kcal
9%

Carbohydrates
13.2 g
4%

Cholesterol
25 mg
8%

Fat
8.4 g
13%

Fiber
2.7 g
11%

Protein
12 g
24%

Sodium
145 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Moo Goo Gai Pan II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 174
** Calories from Fat: 75

% Daily Value *
** Total Fat 8.4g 13 %
** Saturated Fat 1.5g 7 %
** Cholesterol 25mg 8 %
** Sodium 145mg 6 %
** Potassium 368mg 10 %
** Total Carbohydrates 13.2g 4 %
** Dietary Fiber 2.7g 11 %
** Protein 12g 24 %
** Sugars 3.6g
** Vitamin A 32 %
** Vitamin C 52 %
** Calcium 6 %
** Iron 18 %
** Thiamin 11 %
** Niacin 61 %
** Vitamin B6 26 %
** Magnesium 10 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.