Moo Shu Chicken
This Moo Shu Chicken recipe tastes just like what my husband & I used to get at a Chinese restaurant in San Jose, CA.
8 (6 inch) flour tortillas -- we use homemade chapatis. For sauce: 3 T. Hoisin sauce -- you buy this ready made at the grocery store. 2 T. soy sauce 3/4 tsp. Asian sesame oil -- use sesame oil to keep it tasting authentic; easy to find at grocery store. 3 tsp. olive oil 1 package (8 oz.) sliced mushrooms 1 package (16 oz.) shredded cabbage mix for coleslaw. 1 carrot, grated --if cabbage mix doesn't come with grated carrot. 1/2 medium green pepper, sliced thin 3 green onions, chopped fine 1 garlic clove, minced 2 tsp. fresh ginger, peeled & grated. Don't use powdered ginger here. Fresh is the key to the authentic taste. Can be easily found in the grocery fresh vegetable section. Freeze leftover ginger bulb with skin on for later use. 3/4 lb. leftover turkey, shredded. I use chicken breast, boiled & shredded 100% of the time. **Can add a few scrambled eggs if you like. 1. In a small bowl, mix hoisin sauce, soy sauce & sesame oil until smooth; set aside. 2. In nonstick skillet, heat 1 tsp. olive oil over medium-high heat, and add mushrooms & cook until liquid evaporates and mushrooms are browned. About 8 minutes; transfer to a bowl. 3. Heat remaining 2 tsp. olive oil in skillet, and cook cabbage mix, carrot if using extra, green pepper, and green onions for 3 minutes, stirring constantly. 4. Add garlic and ginger to above mixture; cook 1 minute, stirring constantly. 5. Stir in shredded chicken or turkey, hoisin-soy sauce mixture, and mushrooms. Heat through. 6. Warm tortillas if you like. 7. To serve, spoon chicken/vegetable mixture onto tortillas, and roll up. We add extra jarred hoisin sauce before rolling for added zip. YUM! YUM! Really delectable. Enjoy :)
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