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Chicken and mushroom stir fry (moo goo gai pan)


  • 1 tablespoon Chinese cooking wine (Shaoxing)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon soy sauce or tamari
  • 1-1/2 chicken breasts, sliced into bite-sized pieces
  • 2 tablespoon canola oil
  • 1 clove garlic, finely chopped
  • 1 cup sliced king oyster mushrooms
  • 1/2 cup sliced shiitake mushrooms
  • 2 cups snow peas, or snow pea leaves
  • 1/ 3 teaspoon salt
  • 1/ 3 teaspoon black pepper
  • Steamed rice, to serve


  1. In a bowl, combine wine, cornstarch, soy sauce (or tamari), and one tablespoon water. Add chicken to the marinade, turning to coat. Cover and refrigerate for 30–45 minutes.
  2. Heat oil in a frying pan over high heat. Add garlic and cook for 30 seconds, until fragrant. Add chicken and sauté for six to seven minutes, until evenly cooked. If pan is slightly dry, add a tablespoon of water.
  3. Stir in both mushrooms and sauté for two to three minutes. Add snow peas (or snow pea leaves) and stir-fry for two to three minutes, until bright green. Season with salt and pepper, remove from heat, then cover and let stand for one minute. Transfer to a serving platter and serve with rice.


Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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