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Gabbie is a current college student at NYU, and she loves getting to live and study in her favorite city. She was born in the Philippines and immigrated to the US with her family, and she loves writing as well as all areas of the arts!
MOO GOO GAI PAN
1 tbsp vegetable oil, 1 cup fresh mushrooms sliced, 2 cups chopped broccoli florets, 1 cup snow peas, 1 8 oz. can sliced water chestnuts drained, 1 15oz can whole straw mushrooms drained, 1 tbsp vegetable oil, 2 tsp minced garlic, 1 lb skinless, boneless chicken breast cut into strips, 1 tbsp cornstarch, 1 tbsp sugar, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/4 cup chicken broth, 1 tsp garlic salt
1) Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, water chestnuts, snow peas, and straw mushrooms. 2) Cook and stir veggies for about 5 minutes. Remove veggies from the wok, and set aside. 3) Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook for about 5 minutes or until there is no pink in the center of the chicken. 4) In a small bowl, stir together cornstarch, sugar, soy sauce, rice vinegar and chicken broth. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. 5) Return the vegetables to the wok/skillet, and toss with the sauce until all coated.