Moo goo gai pan
Moo goo gai pan is an Americanized version of the Cantonese dish (simplified Chinese: 蘑菇鸡片; traditional Chinese: 蘑菇雞片; Mandarin Pinyin: mó gū jī piàn; Jyutping: mo4 gu1 gai1 pin3).
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[edit] Etymology
The name comes from the Cantonese names of the ingredients[1][2]:
- moo goo (蘑菇): button mushrooms (Agaricus bisporus)
- gai (雞): chicken
- pan (片): slices
[edit] Description
Moo goo gai pan is usually a simple stir-fried dish consisting of sliced or cubed chicken with white button mushrooms and other vegetables. Popular vegetable additions include snow peas, bamboo shoots, water chestnuts and Chinese cabbage. Moo goo gai pan is different from other Chinese take-out chicken dishes in that it eschews the traditional soy sauce-based "brown sauce"[citation needed] in favor of a light chicken broth–based sauce.
It is more commonly found in the eastern parts of North America than along the West Coast.
[edit] See also
[edit] References
- ^ Cooks.com http://www.cooks.com/rec/doc/0,1726,151168-230205,00.html
- ^ The American Heritage Dictionary http://www.bartleby.com/61/5/M0410500.html
