Mu Shu Chicken or Pork
Experience the savory delight of Mu Shu Chicken or Pork, a quick and flavorful stir-fry that brings the vibrant tastes of Chinese cuisine to your table in under 35 minutes. This recipe features tender strips of marinated chicken breast or pork tenderloin, scrambled eggs, and a medley of crisp vegetables like shredded cabbage and julienned carrots, all brought together with the rich umami of hoisin sauce and a touch of sesame oil. Perfectly customizable, serve this dish wrapped in traditional Mu Shu pancakes or soft flour tortillas for a handheld feast, or ladle it over steaming white rice for a hearty, satisfying meal. Whether for a weeknight dinner or a casual gathering, this restaurant-quality dish is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast or pork tenderloin
- 3 tablespoons Soy sauce
- 1 tablespoon Dry sherry or rice wine
- 1 teaspoon Cornstarch
- 3 tablespoons Vegetable oil
- 2 pieces Large eggs
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 cups Green cabbage, finely shredded
- 1 cup Carrots, julienned
- 3 stalks Green onions, sliced
- 3 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 6 pieces Mu Shu pancakes or flour tortillas (optional)
- 2 cups Cooked white rice (optional)
Instructions
Slice the chicken breast or pork tenderloin into thin strips about 2 inches long. In a small bowl, mix 2 tablespoons of soy sauce, the dry sherry or rice wine, and cornstarch. Add the meat to this marinade, toss to coat, and let it sit for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them until just set. Remove the eggs from the pan and set aside.
Add another tablespoon of vegetable oil to the skillet. Increase the heat to high and stir-fry the marinated meat until fully cooked, about 2-4 minutes. Remove the meat from the pan and set aside.
Reduce the heat to medium-high, then add the remaining tablespoon of vegetable oil. Stir-fry the minced garlic and ginger until fragrant, about 30 seconds.
Add the shredded cabbage and julienned carrots. Stir-fry the vegetables until they are just tender, about 3-4 minutes.
Return the cooked meat and scrambled eggs to the skillet. Add the green onions, hoisin sauce, remaining tablespoon of soy sauce, and sesame oil. Stir-fry everything together until well mixed and heated through.
Serve the Mu Shu Chicken or Pork with warm Mu Shu pancakes or flour tortillas. Spoon some of the mixture onto a pancake, roll it up, and enjoy. Alternatively, serve it over steamed white rice.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
