MOO GOO GAI PAN Featuring Butler Soy Curls

Updated: Jun 1

Moo Goo Gai Pan is a classic American-Cantonese take out dish that's easily replicated with Butler Soy Curls. Easy-peasy family favorite goes vegan. Yum!

INGREDIENTS

2 cups rice of choice

8 oz Butler Soy Curls

2 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp cornstarch

(Sauce)

3/4 cup "no chicken" vegetable broth

2 Tbsp soy sauce

2 Tbsp vegan oyster sauce(vegetarian stirfry sauce)

2 Tbsp mirin

1 tsp sesame oil

1/8 tsp white pepper(optional)

1 Tbsp cornstarch

(Stirfry)

8 oz mushrooms, halved or quartered

2 carrots, peeled and sliced

1 white onion, roughly chopped

2 cups snow peas

1 head baby bok choy, sliced keeping whites & greens separated

8 oz can bamboo shoots, drained

8 ozcan water chestnuts, drained

3 cloves garlic, minced

1 Tbsp fresh ginger, minced

DIRECTIONS

1. Prepare rice according to package directions. Set aside.


2. Place soy curls in a bowl, reserve crumbled bits for another application. Heat 2 cups water to a boil then pour over soy curls. Let stand 10 minutes to rehydrate. Drain and pat dry, squeezing liquid out of the soy curls(I use my salad spinner to remove liquid then pat dry in a towel).


3. Wisk together 2 Tbsp soy sauce, 1 Tbsp rice vinegar and1 Tbsp cornstarch. Return soy curls to bowl and toss with soy sauce mixture. Set aside.


4. Prepare stirfry sauce by wisking together no chicken broth, soy sauce, vegan oyster sauce, mirin, sesame oil, white pepper and cornstarch. Set aside.


5. In a large skillet/wok over medium-high heat with 2 Tbsp oil, stir fry soy curls until well browned, approximately 5 to 6 minutes. Remove from skillet and set aside.


6. Return skillet to medium high heat with another 1 Tbsp oil. Stirfry carrot, onion and mushrooms for 3 minutes. Add snow peas and baby bok choy whites and continue to stirfry another 3 minutes.


7. Add baby bok choy greens, bamboo shoots, water chestnuts, garlic and ginger and continue to stirfry another 2-3 minutes.


8. Return soy curls to skillet. Wisk stirfry sauce again to ensure cornstarch dissolved. Pour over soy curls and vegetables. Cook, stirring to combine until sauce is bubbling and everything is well coated, approximately 2 minutes.


9. Serve with rice.


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