Mu Shu Chicken (Or Pork)

The Wallaces's Note:

One of our favorite Asian dishes, especially when served with homemade Chinese pancakes! The meat needs to marinate anywhere from 15 minutes to 8 hours ahead of time. I like to use my recipe for Five-Spice Chinese Pancakes along with this.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 4

Marinade

• 1 tablespoon rice wine
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 1 lb chicken breasts or 1 lb pork, cut into strips

Sauce

• 3 tablespoons chicken broth
• 2 tablespoons rice wine
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper

Remaining ingredients

• 1/2 lb mixed mushrooms, thinly sliced
• 2 cups slivered green cabbage
• 1 red bell pepper, seeded and julienned
• 4 green onions, thinly sliced
• 4 tablespoons peanut oil, divided use
• 4 large eggs
• 2 teaspoons sesame oil
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger or 1 teaspoon dried ginger
• hoisin sauce
• 12 moo shu pancakes or 12 homemade Chinese pancakes

Directions:

1. In a large bowl, combine 1 Tbsp rice wine, 2 tsp sesame oil, and 1 Tbsp soy sauce.
2. Mix thoroughly with the chicken or pork strips.
3. Marinate at least 15 minutes but no longer than 8 hours.
4. In a small bowl, combine sauce ingredients and set aside for later.
5. Chop mushrooms, cabbage, bell pepper, and green onions. Place in bowl for later.
6. In a small bowl, beat eggs with 2 tsp of sesame oil, set aside.
7. Heat a large wok or skillet on high. When the wok becomes very hot, add 2 Tbsp peanut oil to the center. Add marinated meat. Stir and toss until cooked, then remove to a platter.
8. Add 1 Tbsp peanut oil to wok and add beaten eggs. Scramble until no longer runny, add to meat.
9. Add remaining 1 Tbsp peanut oil to wok and add garlic and ginger. Stir-fry until fragrant, add reserved vegetables, and quickly toss until vegetables are softened and bright in color.
10. Stir in reserved sauce, meat, and eggs. Toss until thoroughly glazed. Adjust seasonings if necessary.
11. Serve with hoisin sauce and warm mu shu wrappers or Chinese pancakes.

Reviews

[MamaJ]

This was delicious! I cut back a little on the oil just to make it a little more figure friendly and it worked just fine. This didn't taste exactly like the Mu Shu I've had at restaurants, but was just as delicious. I think the difference may be in the mushrooms--next time I will try using shiitake and/or straw mushrooms. I made the five spice pancakes to serve with the Mu Shu and would highly recommend them. Thanks for posting Wallaces!