Ingredients:

  • 1 lb Chicken breast or thigh, sliced into very thin strips
  • 1 Tbsp Light soy sauce (for marinade)
  • 1 Tbsp Shaoxing rice wine (or dry sherry)
  • 1 tsp Cornstarch (or potato starch)
  • 1 tsp Sesame oil (for marinade)
  • ½ tsp Ground white pepper
  • 3 large Eggs, lightly beaten
  • 2 Tbsp Vegetable oil (divided, for frying)
  • 1 medium Head of Green Cabbage (about 4 cups), finely shredded
  • 2 medium Carrots (about 1 cup), peeled and julienned
  • 4-5 Dried Wood Ear Mushrooms (or dried shiitake), rehydrated and sliced
  • 4 Spring onions (Scallions), white and green parts separated, thinly sliced
  • 1 Tbsp Fresh ginger, minced
  • 2 Cloves Garlic, minced
  • 3 Tbsp Chicken stock (low sodium)
  • 2 Tbsp Hoisin sauce (for sauce mixture)
  • 1 Tbsp Light soy sauce (for sauce mixture)
  • 1 tsp Dark soy sauce (optional)
  • 1 tsp Sesame oil (for sauce mixture)
  • ½ tsp Cornstarch (mixed with 1 Tbsp water to form a slurry)
  • 12-16 Mandarin Pancakes (Moo Shu Wrappers)
  • Hoisin Sauce, for spreading

Instructions:

  1. Marinate the Chicken: Combine the shredded chicken strips with all marinade ingredients (light soy sauce, rice wine, cornstarch, sesame oil, white pepper) in a medium bowl. Toss well and set aside for at least 15 minutes while preparing the vegetables.
  2. Prepare Vegetables: Julienne the cabbage and carrots thinly. Slice the rehydrated mushrooms and spring onions (keeping whites and greens separate). Mince the ginger and garlic.
  3. Mix the Sauce: Whisk together the chicken stock, both soy sauces, hoisin sauce, and sesame oil in a small bowl. Set aside the cornstarch slurry (cornstarch mixed with 1 Tbsp water) until needed.
  4. Scramble the Eggs: Heat ½ Tbsp of oil in the wok over medium-high heat. Pour in the beaten eggs and quickly scramble until just set but still soft. Remove eggs immediately and set aside on a plate; wipe the wok clean.
  5. Stir-Fry the Chicken: Add 1 Tbsp of oil to the wok and heat over high heat until just smoking. Add the marinated chicken and stir-fry quickly for 2–3 minutes until lightly browned and cooked through. Remove the chicken and set aside.
  6. Sauté Aromatics: Add the remaining oil to the hot wok. Add the minced ginger, garlic, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
  7. Add Vegetables: Add the julienned cabbage, carrots, and sliced mushrooms. Stir-fry aggressively for 3–4 minutes until the vegetables are tender-crisp.
  8. Return Chicken and Sauce: Return the cooked chicken to the wok. Pour in the prepared Sauce mixture. Bring to a simmer.
  9. Thicken and Finish: Stir the cornstarch slurry quickly and pour it into the simmering sauce, stirring until the sauce thickens slightly and coats the ingredients (about 30 seconds).
  10. Incorporate Eggs and Greens: Gently fold in the scrambled eggs and the reserved green parts of the spring onions. Stir just until combined and heated through. Remove from the heat immediately.
  11. Heat Wrappers: Steam the Mandarin pancakes for 2–3 minutes until soft and pliable (or heat briefly in the microwave under a damp paper towel).
  12. Assemble: Serve the Moo Shu mixture hot, alongside the warm wrappers and a pot of hoisin sauce for assembly. Spread hoisin onto a wrapper, spoon in a generous portion of the filling, and fold it up.