Mu Shu in Moments

READY IN: 30mins
Recipe by Haftalaf

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.

Top Review by stonecoldcrazy

The extra hoisin sauce is a must in this dish. I followed the recipe as written and although the flavor is good, it was also one dimentional. I would have liked something with a bit of crunch inside!

Ingredients Nutrition


  1. yield: Makes 4 servings.
  2. active time: 10 minute.
  3. total time: 25 minute.
  4. Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time.
  5. 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.
  6. 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.
  7. To assemble, spread hoisin on each tortilla and top with mu shu mixture, shredded chicken and scallions, then roll up.

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