Mu Shu Chicken (or Lamb)

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon rice wine
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 1 lb chicken breasts or 1 lb lamb, cut into strips
• 3 tablespoons chicken broth
• 2 tablespoons rice wine
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/2 lb mixed mushrooms, thinly sliced
• 2 cups slivered green cabbage
• 1 red bell pepper, seeded and julienned
• 4 green onions, thinly sliced
• 4 tablespoons peanut oil, divided use
• 4 large eggs
• 2 teaspoons sesame oil
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger or 1 teaspoon dried ginger
• hoisin sauce
• 12 moo shu pancakes or 12 homemade chinese pancakes

Recipe

• 1 in a large bowl, combine 1 tbsp rice wine, 2 tsp sesame oil, and 1 tbsp soy sauce.
• 2 mix thoroughly with the chicken or lamb strips.
• 3 marinate at least 15 minutes but no longer than 8 hours.
• 4 in a small bowl, combine sauce ingredients and set aside for later.
• 5 chop mushrooms, cabbage, bell pepper, and green onions. place in bowl for later.
• 6 in a small bowl, beat eggs with 2 tsp of sesame oil, set aside.
• 7 heat a large wok or skillet on high. when the wok becomes very hot, add 2 tbsp peanut oil to the center. add marinated meat. stir and toss until cooked, then remove to a platter.
• 8 add 1 tbsp peanut oil to wok and add beaten eggs. scramble until no longer runny, add to meat.
• 9 add remaining 1 tbsp peanut oil to wok and add garlic and ginger. stir-fry until fragrant, add reserved vegetables, and quickly toss until vegetables are softened and bright in color.
• 10 stir in reserved sauce, meat, and eggs. toss until thoroughly glazed. adjust seasonings if necessary.
• 11 serve with hoisin sauce and warm mu shu wrappers or chinese pancakes.