This recipe calls for fresh ginger. Instead of substituting ground ginger as I normally would, I have decided to try out an idea I have heard from other cooks. If you don't use a lot of fresh ginger, I'm told that you can freeze it and just break off a piece when you need it. I'll let you know how that works out. It also calls for shredded cabbage. I didn't have time or energy to shred cabbage, so I cheated and bought a cole slaw mix. You only need one cup, but in the future, I will definitely be doubling that. This recipe is excellent but could use more "crunch". I will also be substituting flour tortillas for the moo shu pancakes. I don't know if it is the particular ones I bought or if frozen ones are not a good idea, but they just didn't work out for me. They didn't taste good and they were too stiff to wrap around the chicken.
Verdict: Yum! This one's a keeper.
Quick Chicken Moo Shu
(Source: The Star Ledger )
2 tablespoons vegetable or peanut oil
1 tablespoon fresh ginger, minced
1 teaspoon garlic, minced
1 bunch scallions, trimmed and cut into 1/2-inch lengths
1 cup cabbage, shredded
4 cups cooked chicken, shredded
1 tablespoon sesame oil
1 cup hoisin sauce
8 to 12 small, soft flour tortillas
In a wok or large saute pan over high heat, heat oil until hot and stir-fry ginger, garlic, scallions and cabbage, about 90 seconds. Add chicken and stir-fry until hot.
Remove from heat and drizzle sesame oil and hoisin sauce over stir-fry mixture. Toss to coat with glaze of oil and hoisin.
Serve immediately with warm, soft tortillas or steamed Mandarin pancakes, additional hoisin suce and chopped scallions, if desired.
Recycle: oil bottles, hoisin sauce bottle
Compost: ginger and garlic skins, unused parts of scallions and cabbage