We're big fans of Mu Shu Pork in my house, but we're trying to stay away from pork and beef. This turned out to be a great alternative.
- 1/4 cup canola oil
- 2 large eggs, lightly beaten
- 2 teaspoons finely grated peeled fresh ginger
- 1 garlic clove, finely chopped
- 1/4 teaspoon dried hot red pepper flakes
- 1 pound bag coleslaw mix or 7 cups of cabbage
- 3 tablespoons water
- 2 tablespoons soy sauce
- 1 teaspoon Asian sesame oil
- 4 tablespoons hoisin sauce, plus additional for serving
- 8 whole wheat tortillas or mu shu wrappers
- 3 cups coarsely shredded cooked chicken
Heat 1 tablespoon oil in a skillet over medium high heat, 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 or cabbage and 2 tablespoons of water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 to 7 minutes.
Stir together soy sauce, sesame oil, remaining tablespoon of water, and hoisin sauce in a small bowl. Add to cabbage mixture along with the eggs and chicken. Cook for 2 to 3 additional minutes while stirring to be sure that all of the ingredients are warmed.
Assemble on warmed tortillas or Mu Shu wrappers. Spread hoisin sauce on wrapper, add chicken cabbage mixture and roll to serve.
Click here for a printable version of this recipe from Culinary Collage.