China Mah Gu Gai Pin (Mushrooms with Chicken)
Mah gu gai pin originated in southern China. A Cantonese dish of stir-fried mah gu (mushrooms) with gai (chicken), it reflects the Chinese culinary approach to eating more vegetables than meat for a healthy, balanced diet. Mah gu gai pin is served with hot rice and a light soup for lunch or dinner.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) peanut oil
- 2 garlic cloves, chopped
- 2 tsp (10 ml) grated ginger
- 8 oz (225 g) thinly sliced boneless chicken
- 2 tsp (10 ml) cornstarch
- 1 Tbsp (15 ml) water
- 1 cup (75 g) sliced mushrooms (button, oyster, or shiitake)
- ½ cup (65 g) sliced young bamboo shoots
- ½ cup (75 g) green peas
- 1 Tbsp (15 ml) rice wine
- 2 Tbsp (30 ml) soy sauce
- 1 tsp (5 ml) salt
- 1 Tbsp (15 ml) toasted sesame oil
- 1 Tbsp (15 ml) chopped green onions
- Cooked rice, as needed for serving
Directions
- Pour peanut oil into a wok or skillet set over medium-high heat.
- Add garlic and ginger, sautéing for 3 minutes.
- Add chicken and brown for 3 minutes.
- Stir together cornstarch and water in a small bowl.
- Add cornstarch paste, bamboo shoots, and peas to the pan, cooking for 3 minutes.
- Pour in rice wine and soy sauce, bringing to a simmer.
- Sprinkle with toasted sesame oil and green onions.
- Serve hot with cooked rice.
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