2 Workarounds for a Quick Stir Fry

Besides its adorable name, there is a lot to like about Moo Goo Gai Pan—this comfy Asian stir fry. I enjoy changing out the traditional white meat chicken with “the Other, Other White Meats”—pork, tofu, and tempeh . When it comes right down to it, Moo Goo is a basic stir fry with a delicious sauce that loves new company in the wok.

TWO WORK AROUNDS: I have a shortcut: use precooked meats, like the grab-n-go selections now available in the supermarket or when you have leftover chicken. Costco now has rotisserie white meat chicken—unfrozen and precooked chunks that I divide up and individually freeze for a future quick main course.

As for the traditional canned water chestnuts and bamboo shoots in Moo Goo Gai Pan, I skip. It’s easier to use fresh jicama, a crunchy tuber that is readily available in international and large supermarkets. Just peel and slice about 1/4 inch thick, for this crunchy, slightly sweet ingredient. [The remaining jicama can be grated and added to a salad or coleslaw, or served with salt, lime juice, and chili powder.]

INGREDIENTS: Serves 3-4 Using Cooked Protein

For the Sauce

• toasted sesame oil – 1 tsp
• chicken broth – 3/4 cup
• sugar – 1 tsp
• soy sauce – 1 TBS
• oyster sauce – 1 TBS
• Shaoxing wine – 2 TBS, [or dry sherry]
• Additional oil for stir fry

For the Veggies

• scallions – 1 cup, chopped, green parts reserved
• carrots - 2, thinly sliced
• mushrooms – 10 ounces, 1/4 inch thick slices
• baking soda – 1/8 tsp, [a pinch]
• garlic – 2 tsp, minced
• snow peas – 1 cup, strings removed, larger ones halved
• jicama – 1/2 cup, 1/4 inch thick slices, then cut into 1″ pieces

For the Protein – For pre-cooked boneless, skinless chicken

• 8 to 12 oz. protein – sliced thinly

INSTRUCTIONS:

1. Make the sauce
2. Prep each vegetable and have ready at the stove
3. Heat a wok or large skillet until hot, then add oil and add the white scallion parts and carrots; stir fry until just softened and remove to a plate
4. Add additional oil, some of the garlic, baking soda, and mushrooms, then stir fry until mushrooms are browned. Add the mushrooms to the cooked carrot plate
5. Reheat the wok and add the remaining garlic, snow peas, jicama, and cooked protein; stir fry until snow peas wilt a bit
6. Add back in all the cooked veggies and stir fry a few minutes more
7. Add in the sauce and stir until the sauce thickens
8. Garnish with the reserved, minced scallion tops

Serve over Rice

L: With Pork, Side of Cauliflower R: Served over Rice with Toasted Sesame Seeds

Tofu or Tempeh Instructions: Stir fry separately, this will then be added at Step 6

TOFU: Drain and press firm tofu then slice into bite sized pieces, coat in cornstarch and stir fry in oil until coating is colored, a few minutes; then toss with a tsp of soy sauce and toasted sesame oil

TEMPEH: Slice into bite sized pieces and follow directions above; tempeh will need more time stir frying to get a bit toasted in spots

Recipe adapted by B. Hettig