Moo shu chicken or mu shu chicken


Marinate 1/2 pound boneless chicken breast, cut into thin strips 
 2 tablespoons soy sauce 
 1 tablespoon cornstarch 
1/4 teaspoon black pepper 

 Chop:  
2 cups finely shredded green cabbage 
1/3 cup chopped bean sprouts 
3 tablespoons chopped bamboo shoots or 1/2 can 
2 green onion bunches chopped 
4 large fresh mushrooms 
1/4 cup chopped water chestnuts 
1 egg 
2 tablespoons dry sherry 
1/2 teaspoon sugar 
1 chicken bullion cube, crushed 
1/2 teaspoon Asian sesame oil 
2 tablespoons hoisin sauce 
4-  6 1/2-7 inch flour tortillas 

 In a small bowl, combine chicken with 1 tablespoon soy sauce, cornstarch , and pepper. In a wok, heat 2 tablespoon oil then stir fry chicken mix until white,  about 3 minutes.  Add cabbage, bean sprouts, bamboo shoots, scallions, mushrooms, and water chestnuts to wok. Stir fry two minutes. 

Add beaten egg and stirfry 1 to 1 1/2 minutes, until egg is just scrambled. Finely chop bamboo shoots,and water chestnuts,  scallions, sliced mushrooms.  Add remaining 1 tablespoon soy sauce, sherry, sugar, bullion granules, sesame oil, and 1 tablespoon hoisin sauce to wok.  

Stir fry one minute.  Brush centers of your tortillas with remaining 2 tablespoons hoisin sauce.  

Spoon chicken mixture down the center of each.  Fold in sides of tortillas.  Fold bottom quarter of tortilla up over filling,  then roll up to enclose. Serve immediately with additional hoisin sauce for dipping. notes:  use the whole can of bamboo shoots and water chestnuts.  Rating:  5 out of 10

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