Easy Vegan Moo Goo Gai Pan Recipe / Better Than Take Out

Easy Moo Goo Gai Pan that is better than take-out is what I will be sharing with you today. This low fat recipe is WFPBNO gluten free. I will be using soy curls to substitute for chicken. The full recipe is below.
VEGAN MOO GOO GAI PAN
1 1/4 cup soy curls
1/2 tsp salt
1/8 tsp white pepper
1/4 tsp garlic powder
1 T corn starch
Place soy curls in a bowl and cover with water and let soak for 10 minutes to rehydrate.
Then drain and squeeze out as much water as you can. Place in a dishtowel and squeeze out even more water. Place soy curls in a bowl and add the seasonings and mix well. Next add the corn starch to the soy curls and mix well until all the white is gone.
Add 3 T of veggie broth to a wok or skillet medium high heat. Add the soy curls and cook for a few minutes. Add more broth as needed. You want the soy curls to get a bit of color to them. Remove from pan and set aside.
Veggies
one carrot sliced
5 mushrooms sliced
8 ounce can bamboo shoots drained
8 ounce can water chestnuts drained
1 cup snow peas
6 ounces Napa cabbage (separate the stalk from the leaves, stalks cut into 1 inch pieces and leaves into 2 inch pieces)
2 cloves minced garlic
1/2 tsp salt
1/8 tsp white pepper
1/2 tsp sugar
1 cup veggie broth ( I used the no chicken broth) 3 T broth for sauteing
1 T cornstarch and 1 T water to make a slurry.
Add 3 T of broth to a pan and add the carrots, mushrooms, water chestnuts, bamboo shoots and stalk part of the Napa cabbage. On medium high heat cook for 5 minutes. Then add the garlic and cook for 2 minutes then add the snow peas, soy curls and Napa leaves and cook for another 3 to 5 minutes. Turn heat down to medium. Then add the spices and the sugar and mix well. Add the chicken broth and the corn starch slurry and cook and stir until the sauce thickens about a minute or two. Serve over rice.
#moogoogaipan #betterthantakeout #easyveganrecipes

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