I grew up in Brooklyn surrounded by cultural diversity that afforded many benefits to my impressionable young mind. My family frequented an authentic Chinese restaurant down the road from our house regularly and Moo-Shu Pork was my favorite item on the menu. To be honest, the freshly killed ducks hanging in the storefront window probably generated my initial impression, but I still love Moo-Shu Pork to this day!
Traditionally prepared Moo-Shu Pork can be a bit cumbersome to make on a weeknight due to the construction of homemade pancakes and extensive chopping. This recipe has a few shortcuts like Mexican flour tortilla wraps in lieu of pancakes, a store-bought bag of coleslaw mix and this ridiculously easy method of cooking shredded chicken. It’s also lightened-up by substituting chicken breast for pork butt, and the option to use lettuce or flour tortilla wraps depending on your preferences and dietary restrictions (personally I like a combo of 1 and 1).
MOO-SHU CHICKEN LIGHTENED-UP
- 2 cups of cooked shredded chicken (about 4 chicken breasts)
- 1/2 teaspoon cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons hoisin, plus extra for serving
- 3 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic (about 2 medium cloves)
- 3.5 ounces sliced shiitake mushrooms
- 14 ounce bag coleslaw mix
- 1/2 cup chopped scallions (about 5 medium size scallions), reserve 1 tablespoon for garnish
- 8 6″ flour tortilla wraps OR 8 large bib lettuce leaves OR a combo of the two (totally up to you!)
- Shred cooked chicken with two forks and set aside – I use Gina’s technique to cook the chicken, but you can substitute the chicken breasts with a store-bought rotisserie chicken.
- Whisk cornstarch, soy sauce, rice wine vinegar, hoisin and 1 of the 3 teaspoons of sesame oil in a small bowl.
- Mince garlic and ginger.
- Cut shiitake mushrooms into strips.
- Slice scallions.
- If using lettuce wraps, clean and prepare.
- Add the remaining 2 teaspoons of sesame oil to a frying pan (or wok if you have one) over medium high heat. Add garlic and ginger and sauté until fragrant, around 1 minute.
- Add shiitake mushrooms and cook for 2 minutes.
- Add coleslaw mix and scallions to the pan and cook until vegetables begin to soften, around 5 minutes.
- Add shredded chicken and liquid hoisin mixture, toss thoroughly.
- Remove from heat and sprinkle with remaining tablespoon of scallions.
- If using tortilla wraps, place them on a plate and cover with a second plate. Microwave for 20 seconds, or until warm.
- Serve moo-shu chicken alongside wraps of your choice and extra hoisin sauce.
- To prepare wraps – spread extra hoisin on wrap (if desired) and place moo-shu chicken mixture on top. Wrap up and start eating!
*This is probably rudimentary, but prepping ingredients before you actually start cooking significantly increases your chances for a successful meal!
**My day-to-day is carried out based on a detailed check list, hence the bulleted list of instructions above. I find it easier to cook this way, but let me know if the bullets are driving y’all crazy and I will restructure my next recipe to follow a more traditional format!
Images via DiCorcia Design // Recipe adapted from Prevention