Moo Goo Gai Pan
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (5)

Moo Goo Gai Pan

NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 31%
CARBS 35G41% OF CAL
5G FIBER22G OTHER8G TOTAL SUGAR
FAT 17G45% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stir-fried tofu with mushrooms, snow peas, and carrots in a savory sauce. A vegan take on the classic Chinese-American dish.

mainchinesestir frytofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 package extra firm tofu (pressed)
  • ½ cup cornstarch (64 grams)
  • ½ teaspoon salt (3 grams )
  • ¼ teaspoon ground black pepper (.5 gram)
  • 1 cup vegetable stock (237 ml )
  • ¼ cup soy sauce (59 ml )
  • 2 teaspoons sugar (8 grams )
  • 2 tablespoons rice vinegar (30 ml )
  • ½ tablespoon toasted sesame oil (7 ml )
  • 2 teaspoons fresh grated ginger (4 grams )
  • 1 tablespoon cornstarch (8 grams )
  • 1 tablespoon water (15 ml )
  • 3 tablespoons refined sesame oil (divided, 44 ml )
  • 2 cloves garlic (minced)
  • 8 ounces white mushrooms (sliced, 227 grams )
  • 1 carrot (cut into matchsticks)
  • 1 cup snow peas
  • 1 (8-ounce) can bamboo shoots (drained, 227 grams)
  • 1 (8-ounce) can water chestnuts (drained, 227 grams)
  • 3 scallions (green parts only, sliced)
PREP
30M
SODIUM
1359MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.