Ingredients
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1/4
-
2
-
2
-
1
-
1/4
-
1
-
1/4
-
2
-
1
-
3
-
-
-
-
-
Directions
Mu Shu in Moments, This recipe comes from Gourmet Magazine 2006. I found this on Epicurious. It’s one of my go to recipes. Tastes fantastic with little effort., The extra hoisin sauce is a must in this dish. I followed the recipe as written and although the flavor is good, it was also one dimentional. I would have liked something with a bit of crunch inside!
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Steps
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1
Done
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Yield: Makes 4 Servings. |
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2
Done
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Active Time: 10 Minute. |
|
3
Done
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Total Time: 25 Minute. |
|
4
Done
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Better Than Anything You Can Get at Your Local Takeout Joint, This Way of Making the Chinese Classic Can Be Done in Record Time. |
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5
Done
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Heat 1 Tablespoon Oil in a 12-Inch Heavy Skillet Over High Heat Until Hot but not Smoking, Then Cook Eggs, Stirring, Until Just Cooked Through. Transfer Scrambled Eggs to a Plate. Add Remaining 3 Tablespoons Oil to Skillet and Heat Until Hot but not Smoking, Then Cook Ginger, Garlic, and Red Pepper Flakes, Stirring, Until Garlic Is Golden, About 1 Minute. Add Coleslaw Mix and 2 Tablespoons Water and Cook, Covered, Stirring Occasionally, Until Coleslaw Is Wilted, About 5 Minutes. |
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6
Done
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Stir Together Soy Sauce, Sesame Oil, Remaining 2 Tablespoons Water, and Hoisin Sauce in a Small Bowl. Add to Coleslaw Mixture Along With Scallions and Eggs and Cook, Stirring, 2 Minutes. Remove from Heat. Immediately Put Tortillas Between 2 Dampened Paper Towels on a Microwave-Safe Plate and Microwave on High Power Until Tortillas Are Hot, About 1 Minute. |
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7
Done
|
to Assemble, Spread Hoisin on Each Tortilla and Top With Mu Shu Mixture, Shredded Chicken and Scallions, Then Roll Up. |
