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Moo Goo Gai Pan with Corn

One of the best things about required new meal cooking is the gaining of new meals.  Experimenting with meals loved from a restaurant but too lazy to cook at home.  Especially the Asian meals.  The newest test, Moo Goo Gai Pan, was one of my most favorite dishes at the local corner Chinese restaurant we ate at weekly.  One my other favorite dishes from them was their cheese enchiladas.  But that is a topic for a whole other day on a different type of blog.

Modifications Made:
Snap peas instead of snow peas.  Omitted bamboo shoots as the grocer was out and replaced with baby corns. One teaspoon of Sriracha was added to the sauce for some heat and to offset the sugar.

Scaled for Likability: Great
When reading the recipe, one can get overwhelmed by the sheer number of ingredients.  I know I did.  But after having now made several new Asian meals, I have come to understand the number of spices and ingredients does not make the dish complicated.  In fact, most of the ingredients are store bought, pre-made spices and pre-sliced ingredients.  The only prep work for this meal was the chicken, ginger, and carrots.  Carrots even come pre-sliced at the store but I prefer long thin slices over thick wide sliced found at the grocer. 

This meal was really easy.  In the time it took for the white to cook, the ingredients were prep and the meal was almost done itself.  The sauce which was always my favorite part was perfect and plenty.  So much it even fully covered the white rice.  Perfect!

My only complaint was there was just enough for three people.  Not a real complaint at all.

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