MU SHU SAUCE RECIPE RECIPES

Steps:

• For the marinade, in a bowl, combine ingredients
• If you’re making the dish with meat, add oyster sauce, too
• For the mu shu, place pork, chicken or tofu in a second bowl
• If using chicken or pork, add cornstarch, toss, then add marinade and combine
• For meat, marinate in the fridge for a little bit
• If using tofu, add half the marinade and toss to coat
• Heat a large nonstick skillet over high heat with oil, 2 turns of pan or a thin layer of spray
• Stir-fry the tofu, pork or chicken and brown well, remove to platter and cover to keep warm
• Add more oil to coat, then stir-fry mushrooms to brown and remove to a bowl
• In a separate small nonstick pan over medium-high heat, coat pan with oil, scramble eggs, add salt, brown and roll into a thin omelet
• Slide onto counter or cutting board, then slice
• Add cabbage to the same large nonstick skillet and toss 3 to 4 minutes to soften
• Add carrots, stir, then add onion whites, ginger, garlic and, if using, chile pepper
• Add a few splashes soy, a few pinches black pepper, and a drizzle of sesame oil, then toss, add mushrooms back to the mix and cook a few minutes more
• Add egg, toss, then taste cabbage for seasoning
• Add more soy sauce, if necessary, then combine with onion greens
• Heat flour tortillas until slightly charred but still soft, warming on each side in a cast iron skillet or over a flame on a gas stovetop
• Transfer cabbage to serving platter
• Serve mu shu cabbage and meat with plum sauce and tortillas
• Wrap the rolls like burritos

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.