Moo Shu Chicken Stir Fry

Ingredients

Chicken breast

2, thinly sliced

Soy sauce

2 tablespoons

Sesame oil

3 tablespoons

Garlic

2 cloves, minced

Fresh ginger

1 tablespoon, grated

Cabbage

1 cup, thinly sliced

Carrots

1 cup, julienned

Wood ear mushrooms

1/2 cup, rehydrated and thinly sliced

Eggs

2, beaten

Hoisin sauce

1/4 cup

Scallions

2, thinly sliced

Tortillas or Chinese pancakes

8

Instructions

1. In a bowl, combine thinly sliced chicken with soy sauce and 1 tablespoon of sesame oil. Let it marinate for 10 minutes for flavors to meld.
2. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and stir fry for 1 minute until fragrant.
3. Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-6 minutes. Transfer the cooked chicken to a plate and set aside.
4. In the same skillet, add the remaining tablespoon of sesame oil. Stir fry the cabbage, carrots, and wood ear mushrooms for 3-4 minutes until crisp-tender.
5. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them with the vegetables.
6. Return the cooked chicken to the skillet. Add the hoisin sauce and sliced scallions. Stir fry for 2-3 minutes until everything is well coated and heated through.
7. Serve the Moo Shu Chicken stir fry with warm tortillas or Chinese pancakes for wrapping. Enjoy the symphony of flavors!