I live in a very rural area. I was reminded how rural this area is when I went to the grocery store and saw these two sauntering across the parking lot. I am used to seeing wild turkeys outside the school and near the church where I play handbells but not in front of the grocery store. The cars were going by and these two did not care. I took a picture because it was just so funny to me. Even after almost 5 years moving from a city to a rural area is still taking getting used to.
Many of us are getting ready for Spring Break or just coming back from Spring Breaks. I know I need dinners to be super easy right now. I don’t want to be fussing over meals while trying to get laundry done, the house picked up, and the car cleaned out. Simple, simple, simple, is my chant right now.
In its Americanized 1960 version Moo Shu was typically meat, scallions, tiger lily buds, wood ears, scrambled eggs, and seasonings rolled into a thin pancake. This recipe from the 1960s has been updated to now include other kinds of mushrooms and/or thinly sliced cabbage. The pancakes have been changed to tortillas to make them even easier to make.
The entire family said several times how good this was. They all couldn’t believe how long it has been since we have had Moo Shu and they all said they don’t want it to be so long before we have it again. It had a ton of flavor, a nice bite with the cabbage, and all held together with a warmed tortilla. It really was very simple too.
Simple Moo Shu Chicken
Sauce: (this is a saucy dish – If you don’t like so much sauce 1/2 the sauce)
- 1 cup hoisin sauce
- 1/2 cup rice wine vinegar
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 2 teaspoons dark sesame oil
- 6 cloves garlic, minced
- black pepper
- 1 1/2 lbs. boneless skinless chicken breasts, cut into strips or small pieces
- 3 tablespoons vegetable oil
- 3 large eggs
- 1 (14 oz) large bag coleslaw mix
- 8 oz thinly sliced mushrooms
- 8-10 flour tortillas, for serving
- At least 20 minutes prior to making the dish mix the sauce together in a large bowl. Remove 1/2 to save for cooking. Cover and place in fridge. Add chicken to the bowl and stir well to coat. Cover and place chicken in fridge.
- When ready to cook, remove chicken from refrigerator. Using a slotted spoon add the chicken to a large skillet over medium high heat with 1 tablespoon of the oil, draining off the extra sauce before placing the chicken in the skillet. Throw away the leftover marinade after you removed the chicken. Cook until chicken is cooked through. Remove chicken to plate.
- Add 1 tablespoon of oil to pan. Whisk eggs together and scramble eggs in pan. Once eggs are cooked remove to plate with chicken.
- Add oil to pan with coleslaw mix and mushrooms. Cook 2-3 minutes to slightly soften mixture. Add remaining sauce from refrigerator. Cook 3-5 minutes until mushrooms and coleslaw is soft. Add chicken and eggs back to pan. Stir well and cook until all is warmed through.
- Heat tortillas in microwave 20-30 seconds until warm and pliable.
- Serve chicken mixture over tortillas.