Ever since I was a little girl Moo Shu has been my favorite dish to order at a Chinese restaurant. Here’s my healthier version of this take-out classic. Serve Moo Shu either on Chinese Pancakes, or flour tortillas, with some plum sauce to spread over them.
-2 Tbsp canola oil, divided use
-3 large eggs, lightly beaten
-(optional) 1 lb pork or chicken, cut into thin slices
-1 tablespoon fresh minced ginger
-2 garlic cloves, minced
-1/2 head green cabbage, shredded
-16 oz mushrooms, sliced
-1 (small) can sliced bamboo shoots, sliced in half lengthwise
-5 scallions, sliced
-3 tablespoons rice vinegar
-2 tablespoons dry sherry
-2 tablespoons soy sauce
-2 tablespoons hoisin sauce
Heat 1 Tbsp canola oil in a large skillet over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan and set aside. Add minced ginger and garlic to pan, and stir-fry 1 minute. If using, add chicken or pork and cook 10 minutes, stirring often. Add mushrooms, cabbage, and bamboo; stir-fry 5 minutes. Add scallions and next 4 ingredients, and cook 1 minute. Stir in eggs and serve wrapped up in pancakes or tortillas that have been slathered in plum sauce.
