Recipe: Mock Mu Shu Chicken (using chicken breast and tortillas)

MOCK MU SHU CHICKEN

"Flour tortillas are a great stand-in for the labor-intensive pancakes that are traditionally served with mu shu dishes in Chinese restaurants."

1 pound boneless, skinless chicken breasts, cut into thin slivers*
1/4 cup soy sauce
1 tablespoon dry sherry
2 tablespoons cornstarch
8 large dried shiitake mushrooms
1 ounce dried cloud-ear mushrooms
2 tablespoons vegetable oil
1/2 cup thinly sliced scallions, white parts and 4 inches of green tops
3 garlic cloves, peeled and minced
5 eggs, lightly beaten
Salt and freshly ground black pepper
FOR SERVING:
1/2 cup plum sauce
Twelve (6-inch) flour tortillas

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.

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.

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.

TO SERVE:
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.

*VARIATION:
The recipe can also be made with pork tenderloin.

Makes 6 servings
Source: All Wrapped Up by Ellen Brown