Moo Goo Gai Pan

Bee Yinn Low’s selected moo goo gai pan is a chicken-and-mushroom stir-fry in a light white sauce. The American Chinese version she presents pairs thin chicken-breast slices with mushrooms and colourful vegetables.

An own marinade lightly beats egg white with salt and a pinch of ground white pepper. The chicken coats in this mixture, and excess marinade is discarded before cooking, giving the selected preparation its smooth, silky texture.

Two tablespoons from the same oil supply briefly stir-fry the chicken, which then drains on paper. After the wok is cleaned and rinsed, the remaining tablespoon starts garlic, selected snow peas and carrots, followed by white mushrooms and canned straw mushrooms.

A separate white sauce mixes prepared chicken broth, soy sauce, sesame oil, sugar, another white-pepper portion, selected Shaoxing wine and cornstarch. The chicken returns with this sauce to finish cooking among the vegetables.

The finished stir-fry is served immediately with separately prepared steamed rice. Low explains the name through its Cantonese mushroom-and-chicken-slice terms, keeping the mushrooms and sliced chicken central to this selected version.