I’m out of city for work this week and subsequent, slumming it in Spain, Sicily, and Italy! Should you’re , you’ll be able to comply with a few of my adventures through Instagram. To be able to hold my “new recipes each Tuesday” theme going (one thing I’ve proudly maintained since 2011), I’m sharing a favourite from my second cookbook, Paleo Takeout.
Right here’s what I wrote within the e-book about this dish:
Moo Goo Gai Pan (蘑菇雞片) is an Americanized model of a Cantonese stir-fried rooster and mushroom dish, which interprets actually (“Moo Goo” = button mushrooms, “Gai” = rooster, and “Pan” = slices). I like this recipe as a result of it’s a cinch to place collectively and has a lightweight, refreshing physique to it. Be at liberty to experiment with including extra greens. How a few little bit of cabbage or some bamboo shoots?
Moo Goo Gai Pan (Gluten-free, Primal, Paleo, Good Well being Eating regimen)
2 cloves garlic, minced
1/2 inch ginger, peeled and minced, or 1/4 tsp floor ginger
1 cup rooster broth
1 tbsp Chinese language cooking wine, Mirin, or dry sherry
2 tsp tamari or 3 tsp coconut aminos
1 tsp fish sauce
1/2 tsp sea salt
1/2 tsp white pepper
1 tbsp arrowroot starch
1 tbsp chilly water
1 tbsp coconut oil
2 lbs boneless, skinless rooster breasts, reduce into bite-sized chunks
splash of tamari or coconut aminos
2 medium carrots, sliced
1 cup snow peas
5 oz white mushrooms, quartered
1 small (5 oz) can water chestnuts, drained and reduce in half
1. Mix the sauce components in a small saucepan over medium-low warmth. As soon as simmering, scale back the warmth to low to maintain heat when you put together the remainder of the dish. In a small bowl, mix the arrowroot starch and chilly water to create a slurry, then put aside.
2. In a wok or skillet, heat the coconut oil over medium-high warmth till shimmering, about 1 minute. Add the half of the rooster chunks and sauté till largely cooked by way of, stirring usually, about 6 minutes. Add a little bit of salt, white pepper, and tamari; sauté to caramelize the rooster items, about 1 minute, then switch to a bowl. Repeat with the remainder of the rooster and add to the bowl.
3. Add the carrots, snow peas, mushrooms, and water chestnuts to the wok, including extra oil if wanted. Sauté till softened, about 3 to 4 minutes, stirring always to forestall scorching.
4. Return the rooster and any collected juices to the wok, then stir to mix. Pour within the sauce and convey to a simmer; pour in half of the arrowroot starch slurry and stir till thickened, including extra slurry if wanted. Style and add salt if wanted, then take away from the warmth and serve.