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Moo Goo Gai Pan

My favorite recipe, that tastes like the restaurant kind
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp olive oil or walnut oil
  • 2 4.5 oz cans of sliced mushrooms drained
  • 1 8 oz can of sliced bamboo shoots drained
  • 60 # sno pea pods
  • 1-2 breast Turkey tenderloins 1 pound Original recipe was chicken If you are Blood type O check here https://www.keystobasichealth.com/shop/swami-xpress-digital-download/ to see if you are a hunter genotype
  • 3 tbsp dry sherry
  • 1 tbsp cornstarch or arrowroot
  • 1 tbsp Minced ginger root

Equipment

  • 1 5 quart pot
  • 1 cutting board for slicing turkey very thin With a sharp knife held in a slanting position, slice across the width of turkey breasts to make vey thin pieces
  • 1 clean cutting board to prepare sno peas I cut the ends off of my sno peas. You don't have to.
  • 1 Sharp knife

Method
 

  1. In a medium bowl mix sliced turkey, cornstarch or arrowroot, ginger and sherry, and set aside
  2. In hot oil, stir-fry mushrooms, bamboo shoots and Chinese pea pods until pea pods are tender-crisp. Stirring gently and often. Spoon saute'd vegetables into a bowl, leaving oil in pot
  3. In remaining oil, or if you want to add some, stir-fry turkey mixture about 5 minutes or until tender. Stir vegetables back in and spoon mixture onto a warm platter.
  4. Serve