This recipe comes from Gourmet Magazine 2006. I found this on Epicurious. It's one of my "go to" recipes. Tastes fantastic with little effort.
- 1⁄4 cup peanut oil
- 2 large eggs, lightly beaten
- 2 teaspoons fresh ginger
- 1 garlic clove, finely chopped
- 1⁄4 teaspoon hot red pepper flakes
- 1 (16 ounce) bag coleslaw mix
- 1⁄4 cup water
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons hoisin sauce
- 1 bunch scallion, coarsely chopped
- 8 (6 inch) flour tortillas (not low-fat)
- 2 1⁄2-3 cups cooked chicken
- hoisin sauce, chopped scallions
- yield: Makes 4 servings.
- active time: 10 minute.
- total time: 25 minute.
- Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
- Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
- To assemble, spread hoisin on each tortilla and top with mu shu mixture, shredded chicken and scallions, then roll up.