The problem I have found is that even the low sodium soy sauces are too high. Over 500 mg per serving. And you know you can probably double that when you see what a serving actually is. There are some homemade soy sauce substitutes which are actually highly concentrated broth which I might try.

I just bought Dick Loque's book "500 Low Sodium Recipes" and it has Moo Goo Gai Pan in there at 78 mg per serving. I will post the recipe if anyone is interested but I think I'm the only one on this forum that is actually on a low sodium diet.

why not share! many of us know at least one person that can use the recipe!

Okey Dokey - Moo Goo Gai Pan from Dick Loques "500 Low Sodium Recipes"

1 Pd boneless chicken breast, cubed
2 Tbs cornstarch, divided
1 egg white
1 Tbs Sherry
1/2 tsp white pepper
8 oz mushrooms, sliced
1 1/2 cups low sodium chicken broth (I suggest Herb-Ox at 5 mg per cup)
1 Tbs gingerroot, sliced
2 Tbs cold water
5 Tbs vegetable oil
1/4 cup scallions
1/4 cup celery
4 oz snow peas
8 water chestnuts
1 cup napa cabbage, chopped

In a bowl, combine the chicken, 1 Tbs cornstarch, the egg white, sherry and pepper. Marinate at least 15 minutes. Simmer the mushrooms in the broth for 15 minutes. Drain and reserve liquid. Simmer the gingerroot in broth until ready to use. Mix remaining cornstarch with water. Shake well to dissolve. Heat oil in wok or skillet. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 Tbs oil. Add scallion, celery, snow peas, mushrooms, chestnuts and cabbage and stir-fry for 2 minutes. Remove ginger pieces from chicken broth. Add broth to mixture. Bring to a boil. Return chicken to pan. Add water-cornstarch mixture. Cook stirring until thickened. Serve over steamed white rice. 4 servings 78 mg sodium per serving.

Now I would change some of his veggys since I'm used to certain ones in my Moo Goo like carrots. This also seemed like a long process for 4 servings.

thank you for sharing - this sounds really good!