Mu Shu Chicken
Yields 5-6 servings
1/2 pound boneless skinless chicken breast, either breast or thighs, cut into strips
1 Tablespoon dry vermouth, dry sherry or Chinese rice wine
1 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 cup shredded green cabbage
1/2 cup sliced fresh shiitake mushrooms (stems removed, caps cut into strips)
1/4 cup of finely shredded carrots for color
4 eggs, lightly beaten with a pinch of kosher salt
Kosher salt (pinch for eggs, 1/4 tsp for cooking vegetables, 1 tsp for chicken)
4 T peanut oil, divided to 1T, 1T, and 2 T (or other high smoke point oil, e.g. grapeseed, safflower, sunflower, soy oil, etc)
3 scallions, including green tops, finely shredded, divided (1/3 for cooking vegetables, 1/3 for chicken)
2 tsp finely minced ginger
1 teaspoon sesame seed oil
6 mu shu pancakes (frozen from Asian markets), steamed before serving. If unavailable, use small flour tortillas
Hoisin sauce for serving (optional)
Combine chicken with vermouth, soy sauce, sugar, and cornstarch and mix well. Set aside for about 15 minutes while preparing other ingredients.
Heat wok or skillet over high heat till hot and add 1T oil, swirl to coat with oil. Add some of the shredded scallions and stir till fragrant. Add shiitake and cabbage. Stir to coat vegetables with oil, cook for about 1½ minutes then add 1/4 teaspoon kosher salt and 1/2 tablespoon vermouth. Stir quickly to coat and remove from wok. The vegetables should still be crunchy. Set aside.
Heat wok or skillet over high heat till hot and add 1T oil, swirl to coat with oil. When oil starts to shimmer and about to smoke, lower heat to medium high and pour in beaten eggs. As soon as eggs start to set at the bottom, push cooked part aside allowing liquid egg to flow into bottom of wok. Continue this process until eggs are cooked. Remove eggs to a plate. Break into smaller pieces and set aside.
Heat wok or skillet over high heat till hot and add remaining 2 T oil, swirl to coat with oil. When oil starts to shimmer and about to smoke, add remaining scallions and stir till fragrant. Add the chicken and stir fry till cooked through and opaque. Add the cooked cabbage, mushrooms and eggs to the chicken, sprinkle with 1 tsp salt. Stir and cook for a minute longer to heat through. Add the sesame oil and serve immediately; wrap in steamed mu shu pancakes (optional: spread a very small amount of hoisin sauce on the pancake – a little goes a long way).
Variation: For a lighter gluten free version, serve as a lettuce wrap without the Mu Shu pancakes.