Mu Shu Chicken (Or Pork)
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 4-6
Ingredients
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
- In a large bowl, combine 1 Tbsp rice wine, 2 tsp sesame oil, and 1 Tbsp soy sauce.
- Mix thoroughly with the chicken or pork strips.
- Marinate at least 15 minutes but no longer than 8 hours.
- In a small bowl, combine sauce ingredients and set aside for later.
- Chop mushrooms, cabbage, bell pepper, and green onions. Place in bowl for later.
- In a small bowl, beat eggs with 2 tsp of sesame oil, set aside.
- 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.
- Add 1 Tbsp peanut oil to wok and add beaten eggs. Scramble until no longer runny, add to meat.
- 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.
- Stir in reserved sauce, meat, and eggs. Toss until thoroughly glazed. Adjust seasonings if necessary.
- Serve with hoisin sauce and warm mu shu wrappers or Chinese pancakes.
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