WHAT IS MU SHU 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:

• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
• Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.