Ingredients
Chicken and marinade
- 1 pound boneless skinless chicken breast or thighs sliced thinly across the grain
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
Sauce and stir-fry
- 3 tablespoons hoisin sauce plus more for serving
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoons water
- 2 tablespoons neutral oil divided
- 2 large eggs lightly beaten
- 6 ounces shiitake mushrooms stems removed and caps sliced
- 4 cups napa cabbage thinly shredded
- 1 medium carrot cut into matchsticks
- 1/2 cup bamboo shoots drained, optional
- 2 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 4 scallions sliced, whites and greens separated
- 8 small Mandarin pancakes or flour tortillas warmed
Equipment
- 1 large wok or 12-inch skillet
- 1 Instant-read thermometer
Instructions
Method
- Toss the chicken with 1 tablespoon soy sauce, Shaoxing wine, cornstarch, and sesame oil. In another bowl, stir together the hoisin, remaining soy sauce, rice vinegar, and water.
- Heat 1 teaspoon neutral oil in a hot wok or large skillet. Add the eggs and stir just until softly set. Transfer to a plate and break into ribbons.
- Add 2 teaspoons oil and spread the chicken in one layer. Let it sear for 1 minute, then stir-fry 3 to 4 minutes until cooked through and the thickest pieces reach 165°F. Transfer to the egg plate.
- Add the remaining oil, mushrooms, carrot, and bamboo shoots. Cook 2 minutes. Add the cabbage, garlic, ginger, and scallion whites; stir-fry 2 minutes more, keeping the vegetables crisp.
- Return the chicken and egg to the pan. Pour in the sauce and toss for 1 to 2 minutes, until glossy and lightly thickened. Fold in the scallion greens.
- Spread a little hoisin on each warm pancake or tortilla, add the moo shu filling, roll, and eat immediately.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 485kcalCarbohydrates: 48gProtein: 35gFat: 17gSaturated Fat: 4gCholesterol: 170mgSodium: 1120mgFiber: 4gSugar: 11g
Video
Notes
- This is a Chinese-American moo shu interpretation with cabbage, hoisin, and wrappers. Northern Chinese versions commonly feature pork, egg, wood ear mushrooms, and different vegetables.
- Slice the chicken while slightly chilled for thin, even pieces.
- For gluten-free wraps, use certified gluten-free tamari and hoisin plus warm corn tortillas.
- USDA recommends cooking all poultry to 165°F (73.9°C).
- Nutrition includes two small flour tortillas per serving and will vary by brand.
