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Moo Goo Gai Pan

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

42.9g

Energy (kJ)

2477kJ

Energy (kcal)

594kcal

Carbohydrate incl. fibre (g)

47.3g

Carbohydrate excl. fibre (g)

34.0g

Sugar (g)

15.1g

Fibre (g)

13.4g

Fat (g)

28.3g

Saturated fat (g)

6.5g

Unsaturated fat (g)

17.5g

Monounsaturated fat (g)

11.2g

Polyunsaturated fat (g)

6.3g

Trans fat (g)

1.7g

Cholesterol (mg)

101mg

Sodium (mg)

162mg

Salt (g)

0.41g

Vitamin A (IU)

741IU

Vitamin C (mg)

28.1mg

Calcium (mg)

46mg

Iron (mg)

3.70mg

Potassium (mg)

1943mg

Total

171.5g

9906kJ

2374kcal

189.3g

135.9g

60.6g

53.4g

113.2g

25.9g

70.0g

44.8g

25.2g

6.7g

403mg

650mg

1.63g

2965IU

112.2mg

184mg

14.81mg

7772mg

  • 45 ml Stork margarine
  • 100 shiitake mushrooms (or wild mushrooms of your choice)
  • 100 g enoki mushrooms, broken into small florets (or wild mushrooms of your choice)
  • 200 g broccoli, cut into florets
  • 200 g bamboo shoots, drained
  • 4 cloves garlic, crushed
  • 600 g skinless, boneless chicken breasts, cut into thin strips
  • 15 ml cornflour, mixed into 2 tbsp water
  • 15 g palm sugar (or brown sugar)
  • 20 ml rice wine vinegar (or white wine vinegar)
  • 1 Knorr chicken stock pot