Mu Shu in Moments

4.1(103)

Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time.

by Epicurious·published 2006-01-31

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Servings

Makes 4 servings

Total time

25 min

Calories / serving

—

Ingredients (14)

serves

1/4 cup peanut or vegetable oiloil
2 large eggs, lightly beatenegg
2 teaspoons finely grated peeled fresh gingerginger
1 garlic clove, finely choppedgarlic
1/4 teaspoon dried hot red pepper flakesred-pepper-flakes
1 (16-oz) bag coleslaw mixcoleslaw
1/4 cup waterwater
2 tablespoons soy saucesoy-sauce
1 teaspoon Asian sesame oiloil
3 tablespoons hoisin saucehoisin-sauce
1 bunch scallions, coarsely choppedscallion
8 (6-inch) flour tortillas (not low-fat)flour
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (from a 2-lb rotisserie chicken)chicken
Accompaniments: hoisin sauce; chopped scallionsscallion

Instructions (3 steps)

01Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.

02Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.

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