Moo Goo Gai Pan is preserved from a typewritten recipe card in the Oriental section of My Mom's Recipe Box. The original scan is included alongside the transcription.
Original Recipe Card
Ingredients
- 1 tsp. corn oil
- 1 lb. chinese cabbage or savoy cabbage
- (9oz.) pkg frozen snow peas, defrosted
- 3/4 cup chicken broth
- 1 tsp. cornstarch
- 2 chicken breasts, skinned & boned
- 1 can (8oz)mushrooms, drained
- 1 cup chinese vegetables, drained
- 1/4 tsp. ginger
Directions
Heat oil in skillet on high. Add chicken, stir fry until chicken is white. Stir in cabbage, snow peas, mushrooms, vegetables, 1/2 cup of broth & ginger. Cook covered 2 mins. Reduce heat, Mix together cornstarch & remaining broth, stir into skillet. Cook & stir 1-2 mins. until mixture thickens.
Yield
Makes 4 servings
Preservation Notes
The typewritten card includes correction material over part of the first ingredient and visible age marks; these details remain in the scan.
Notes From the Original
201 cal. per serving
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
