MOO SHU SAUCE RECIPES

Steps:

• Submerge the wood ear fungus in a bowl of water for 5-15 minutes.
• Now, we'll cut our lean pork into thin slices, and then into thin strips.
• As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
• Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.
• As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.
• Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again.
• Since there's already oil in the wok, we don't need to add any more oil.
• Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves.
• Almost there! We just need to cut our eggs into slices, and warm up our tortillas.

Steps:

• In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.