Moo goo gai pan
Moo goo gai pan (Chinese: 蘑菇雞片; Cantonese: móh-gū gāi-pin) is the Americanized version of a Cantonese dish, usually a simple stir-fried dish consisting of sliced or cubed chicken with white button mushrooms and other vegetables. Popular vegetable additions include bok choy, snow peas, bamboo shoots, water chestnuts and Chinese cabbage (Napa cabbage).[1]
| Moo goo gai pan | |||||||||||
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| Traditional Chinese | 蘑菇雞片 | ||||||||||
| Simplified Chinese | 蘑菇鸡片 | ||||||||||
| Literal meaning | "Mushroom chicken slices" | ||||||||||
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Etymology
The name comes from the Cantonese names of the ingredients:[2][3]
- moo goo (蘑菇; mòhgū): button mushrooms
- gai (雞; gāi): chicken
- pan (片; pín): slices
See also
References
- Randhawa, Jessica (April 18, 2019). "Moo Goo Gai Pan Recipe". theforkedspoon.com. Retrieved 2019-12-20.
- "Moo goo gai pan". Cooks.com. Retrieved 2013-04-13.
- The American Heritage Dictionary. Retrieved from https://web.archive.org/web/20060319004018/http://www.bartleby.com/61/5/M0410500.html. Archived from the original on March 19, 2006. Retrieved December 21, 2005. Missing or empty
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