debbie-in-colorado
Well-known member
I would love to make this for dinner tonight. Does anyone have a really good Mu Shu Chicken recipe?
Debbie
Debbie
ISO: ISO: Mu Shu Chicken
- Thread starter debbie-in-colorado
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Hi Debbie. REC: Mu Shu Chicken
1/2 lb chicken breasts, cut into large dice
2 T soy sauce
1 tsp cornstarch
1 tsp rice wine vinegar
1/4 cup sliced mushrooms
3 T canola oil
About 1/4-inch fresh ginger
4 eggs, beaten
1/2 head Savoy cabbage, shredded (about 2 cups)
1 scallion, sliced
1/2 cup bamboo shoots
Mandarin pancakes (or flour tortillas)
Sweet and sour sauce
Saute chicken till done and slice into thin strips.
Mix the soy sauce, cornstarch, and vinegar. Add the sliced chicken and toss to coat.
Cut off the stems from the mushrooms and fry in the oil over medium heat. Add ginger and cook it until sizzling and fragrant, and then remove and discard.
Add the eggs and scramble them, breaking them up.
Add ingredients together and cook, stirring, for about a minute. Add cabbage and cook until transparent, about another minute.
Add the scallion, mushroom pieces,and bamboo shoots; cook, stirring constantly, for about 3 minutes. Return scrambled eggs to pan and mix well.
To serve, spread some sauce on a pancake, add chicken mixture, and eat like a wrap.
1/2 lb chicken breasts, cut into large dice
2 T soy sauce
1 tsp cornstarch
1 tsp rice wine vinegar
1/4 cup sliced mushrooms
3 T canola oil
About 1/4-inch fresh ginger
4 eggs, beaten
1/2 head Savoy cabbage, shredded (about 2 cups)
1 scallion, sliced
1/2 cup bamboo shoots
Mandarin pancakes (or flour tortillas)
Sweet and sour sauce
Saute chicken till done and slice into thin strips.
Mix the soy sauce, cornstarch, and vinegar. Add the sliced chicken and toss to coat.
Cut off the stems from the mushrooms and fry in the oil over medium heat. Add ginger and cook it until sizzling and fragrant, and then remove and discard.
Add the eggs and scramble them, breaking them up.
Add ingredients together and cook, stirring, for about a minute. Add cabbage and cook until transparent, about another minute.
Add the scallion, mushroom pieces,and bamboo shoots; cook, stirring constantly, for about 3 minutes. Return scrambled eggs to pan and mix well.
To serve, spread some sauce on a pancake, add chicken mixture, and eat like a wrap.
debbie-in-colorado
Well-known member
Thanks for the recipe. I did a search and
ended up with one that I modified a bit. I
was trying to make the recipe like the one we got at PF Chang's. This one
that I changed came out really good, and it did taste like the restaurant's
dish!
Debbie in Indiana
Moo Shu Chicken Wraps
From Rhonda Parkinson, Your Guide to Chinese Cuisine.
1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry pan instead of Wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you can find it
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce
Marinade:
2 tablespoons soy sauce - reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil - Olive oil works fine too
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons granulated sugar
Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10-15 minutes.*
Remove chicken from marinade, discard marinade.
Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes.
Add coleslaw mix, green onions, ginger, mushrooms*, red pepper flakes*, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.
To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps.
(Note: This recipe is reprinted courtesy of Lynn Nelson)
*I added a couple of shakes of red pepper flakes, and added sliced mushrooms.
*I also let the chicken marinate longer.
ended up with one that I modified a bit. I
was trying to make the recipe like the one we got at PF Chang's. This one
that I changed came out really good, and it did taste like the restaurant's
dish!
Debbie in Indiana
Moo Shu Chicken Wraps
From Rhonda Parkinson, Your Guide to Chinese Cuisine.
1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry pan instead of Wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you can find it
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce
Marinade:
2 tablespoons soy sauce - reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil - Olive oil works fine too
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons granulated sugar
Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10-15 minutes.*
Remove chicken from marinade, discard marinade.
Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes.
Add coleslaw mix, green onions, ginger, mushrooms*, red pepper flakes*, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.
To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps.
(Note: This recipe is reprinted courtesy of Lynn Nelson)
*I added a couple of shakes of red pepper flakes, and added sliced mushrooms.
*I also let the chicken marinate longer.