Moo Shu Chicken

Adapted from Everyday Food: Fresh Flavor Fast

A lot of things taste better when they’re rolled up in a pancake. Actually, you are not going to use pancakes here as you would in a Chinese restaurant but somehow the chicken tastes better rolled up all the same. Let the kids construct their own rolls with whole wheat tortillas, hoisin sauce and filling. Another discovery –  many things taste better when you’ve constructed them yourself.

  • Cooking spray
  • 4 large eggs, beaten
  • 1 pound chicken breasts (about 2 large), sliced into thin strips
  • 2 tablespoons cornstarch
  • Kosher salt
  • Black pepper
  • 3 teaspoons canola oil
  • 1 pound assorted mushrooms (shiitakes, oyster, etc), sliced
  • 3 tablespoons fresh ginger root, peeled and minced
  • 5 scallions, trimmed and thinly sliced
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup unseasoned rice vinegar
  • 1/2 head napa cabbage, sliced into thin strips
  • 8 whole wheat tortillas (6″ size)
  • Hoisin sauce, for serving
  • Heat a large skillet coated liberally with cooking spray over medium heat. Add the eggs to the pan and allow to cook without stirring. Once egg has set completely, remove it from the heat and allow it to cool until it can be easily handled. Roll the egg into a tight log, then transfer to a cutting board and slice into thin strips. Set aside.
  • In a medium bowl, combine chicken breast strips with cornstarch then season well with kosher salt and pepper. Mix until evenly coated.
  • Wipe out the skillet with a paper towel (don’t burn your fingers). Heat the oil in the skillet over medium-high heat. Add the chicken in one layer and brown on one side. Flip to the other side and cook until chicken is just brown on the other side, but not yet thoroughly cooked through. Remove from skillet and set aside on a plate.
  • Add mushrooms and ginger to the pan. Cook until mushrooms start to brown and release their water, about 3 minutes. Add the scallions, soy sauce, rice vinegar, egg strips and chicken to the skillet. Turn heat up to high and cook for another minute or so, then add the cabbage. Cook for another 2 minutes, until cabbage is wilted and chicken is cooked through.
  • Warm a dry 8″ skillet over medium heat. Place tortillas in dry skillet one at a time until just warm. Set aside on a plate lined with a damp paper towel, then cover with a clean cotton kitchen towel to keep warm.
  • Serve moo shu chicken filling with warm tortillas and hoisin sauce on the side.
  • Quick Tips
  • 1. You could substitute pork or tofu for the chicken, if you prefer.
  • 2. As is the case with many dishes at my house, this is a good candidate for deconstruction if you have food separators on your hands. Serve the chicken, eggs, mushooms and cabbage as separate ingredients, then see if they want to roll them up in the tortilla (or just eat it on its own, which is what happens at my house).

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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