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Featured Cookbook
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Mock Mu Shu Chicken
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Steamed Chinese Dumplings
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Caramel Apple Quesadillas
Book Description
By taking any flat, foldable food--pitas, flour tortillas, Armenian lavash, lettuce leaves, and even refrigerated biscuit dough--Brown shows how to wrap it around the filling of your choice to create a ready-in-minutes meal any time of day. All Wrapped Up is filled with clever suggestions for brunch and breakfast wraps, for using leftovers or deli ingredients, for cold wraps, for instant meals, and plenty of other ways to wrap up great taste in minutes
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All Wrapped Up
Authors: Ellen Brown
Date: February 1998
ISBN: 0767901371
Publisher: Broadway
Paperback
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Flour tortillas are a great stand-in for the labor-intensive pancakes that are traditionally served with mu shu dishes in Chinese restaurants.
Serves 6
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1 pound boneless, skinless chicken breasts, cut into thin slivers
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1/4 cup soy sauce
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1 tablespoon dry sherry
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2 tablespoons cornstarch
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8 large dried shiitake mushrooms
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1 ounce dried cloud-ear mushrooms
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2 tablespoons vegetable oil
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1/2 cup thinly sliced scallions, white parts and 4 inches of green tops
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3 garlic cloves, peeled and minced
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5 eggs, lightly beaten
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Salt and freshly ground black pepper
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1/2 cup plum sauce
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Twelve 6-inch flour tortillas
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Place the chicken in a mixing bowl. Combine the soy sauce, sherry, and cornstarch in a small cup, and pour the mixture over the chicken. Toss to coat well, and allow to sit at room temperature for 20 minutes.
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While the chicken is marinating, pour boiling water over the shiitake and cloud-ear mushrooms, keeping them submerged with the back of a spoon. Allow them to rehydrate for 15 minutes, then drain, squeezing out extra moisture with your hands. Discard the stems, and thinly slice the mushrooms. Set aside.
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Heat the oil in a large skillet or wok over medium high heat. Add the scallions and garlic, and stir-fry for 30 seconds. Add the chicken, and stir-fry for 2 minutes, or until the chicken is no longer pink. Add the mushrooms and eggs to the pan, and stir. Cook for 1 minute, then scrape the bottom of the pan to dislodge the cooked eggs. Cook for another 1 to 2 minutes, or until the eggs are just set. Season with salt and pepper to taste.
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Spread plum sauce on the surface of each tortilla, and place some of the chicken mixture in a line in the center. Tuck one edge over the filling, and roll tortillas tightly but firmly to enclose the filling. Serve immediately.
Note: The recipe can also be made with pork tenderloin.
More From This Book:
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Mock Mu Shu Chicken
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Steamed Chinese Dumplings
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Caramel Apple Quesadillas
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