When I made the maple pork loin, I planned to have leftovers to make the Pork and Mushroom Wraps that I was linked to on Fine Cooking's site. Mark gobbled up all the left over pork for lunch before I found an evening at home to make them. I was left with cabbage and mushrooms that needed to be eaten, so when planning the weeks meals I purchased half a boneless chicken breast, roasted it the night before and made this for dinner when I got home from work. This made dinner for the 2 with leftovers for another meal, hopefully!
Mu Shu Chicken
3 cups of thinly sliced cabbage
1 teaspoon kosher salt
1 tablespoon hoisin sauce
1/2 tablespoon soy sauce
1 teaspoon Asian sesame oil
1/2 teaspoon rice vinegar
1 1/2 tablespoons canola oil
1 cup of cooked chicken breast cut match-stick size
3 scallions trimmed, white and light green part thinly sliced, green part cut in 2 inch slivers (keep separate)
about 2 cups of mushrooms, stemmed and thinly sliced, I used both shiitake and cremini
1 large egg, beaten
1 teaspoon of minced fresh ginger
1 teaspoon of minced garlic
4 flour tortillas
1 /4 cup Plum Sauce or Hoisin Sauce for serving
Place the sliced cabbage in a colander over the sink and toss with 1/4 teaspoon salt. Let sit for 10 minutes. Pat dry.
In a small bowl, combine the 1 tablespoon hoisin sauce with soy sauce, sesame oil and vinegar. Set aside.
In a 12-inch heavy duty nonstick skillet, heat 1/2 tablespoon of the oil over medium het until shimmering. Add the chicken (optional: sprinlkle with salt) and cook stirring until it starts to brown around the edges, about 3 minutes. Transfer to a large plate.
Add 1/2 tablespoon of the remaining oil to the pan and once it is shimmering, add the scallion whites and the mushrooms, cook stirring occasionally, until they brown and soften, 2 to 3 minutes. Push the mushroom mixture to one side of the pan and add the egg. Cook, scrambling and breaking up with a wooden spoon or spatula into small pieces, until just set, about 1 minute. Transfer to the plate with the chicken.
Add remaining 1/2 tablespoon oil to pan, once it's hot, add the scallion greens, cabbage, ginger, and garlic (optional: sprinkle with salt). Cook, stirring occasionally until softened, about 2 minutes. Add the reserved hoisin sauce mixture and the chicken mixture to the to the cabbage and stir to distribute the sauce. Cook, stirring for 1 minute to meld flavors.
You can use purchased plum sauce or hoisin sauce. Here's my favorite recipe for plum sauce if you want to make your own:
Place one 1 tablespoon of plum sauce (or hoisin sauce) down the center of a heated flour tortilla. Arrange a generous amount of chicken mixture over the sauce and wrap the tortilla, burrito-style.
Adapted by Carol from Fine Cooking
12 ounces plum jam
2 cloves garlic
1 Tablespoon dry mustard
2 slices ginger (or 1/2 teaspoon dry)
1/4 c. red wine vinegar
Mix in food processor until smooth, store in refrigerator.
Thanks to Audrey Bashaw of Riverside, CA in the early 80's.