GUO PAN RECIPES
MOO GOO GAI PAN RECIPE | ALLRECIPES
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Provided by deven
Categories World Cuisine Asian Chinese
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 3 servings
Number Of Ingredients 15
Steps:
- 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, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
- 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 until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. 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. Return the vegetables to the wok, and toss with the sauce.
Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 30.9 g, CholesterolContent 86.3 mg, FatContent 14.3 g, FiberContent 8.3 g, ProteinContent 41.7 g, SaturatedFatContent 2.7 g, SodiumContent 989.9 mg, SugarContent 8.9 g
PAN FRIED DUMPLINGS (GUO TIE) RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 3
Steps:
- Literally translated, guo tie means "pot stickers," and anyone who has not used a well-seasoned pan to cook these dumplings will understand the appropriateness of this title; the dumplings often refuse to dislogde themselves from the pan. 25 dumplings: Heat a large wok or possibly well-seasoned skillet till very warm. Add in three Tbsp. of oil and and heat till warm. Place the dumplings in the pan, pleated side up. Fry the dumplings over medium heat till their bottoms are a deep golden. Add in the boiling water to the pan and cover. Reduce the heat to low and cook for about 10 min. Uncover, and pour out the water. Lightly rinse the dumplings for 5 seconds under warm running water to remove excess starch*. Drain. Place the pan containing the dumplings over medium-high heat. Drizzle 1/2 Tbs of oil around the dumplings and fry till the bottoms are again crisp (about 2 min). Loosen any dumplings which seem to be stuck to the bottom. * I have only had to rinse when I have made the skins myself. contains nice (often wordy and sometimes slightly dated) descriptions
Nutrition Facts : ServingSize 64 g, Calories 180, FatContent 13.16 g, TransFatContent 0.0 g, SaturatedFatContent 3.33 g, CholesterolContent 10 g, SodiumContent 178 g, CarbohydrateContent 10.25 g, FiberContent 0.4 g, SugarContent 0.05 g, ProteinContent 5.07 g
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