I’m just going to say it. I’m a Chinese food snob. The only Chinese food I deem palatable comes from a restaurant in an actual Chinatown in a large metropolitan city – like, say, San Francisco. Everything pretty much tastes the same at every Chinese restaurant I’ve gone to in the Southeast. I know – I hear you exclaiming “that’s not true!” But, good Chinese food has the tangy hot flavor of fresh ginger, crisp vegetables and isn’t drowning in some goopy brown sauce. I found this recipe in the now defunct Gourmet and I have to say it is better than any take out you can get at your local Chinese restaurant. Plus, it takes just minutes to throw together and you’ve got a wonderful meal.
Mu Shu Chicken
Adapted from Gourmet, February 2006
Makes 4 servings
3 tablespoons plus 1 teaspoon vegetable oil
2 large eggs, beaten
1 tablespoon finely grated, peeled fresh ginger
4 garlic cloves, finely chopped
¼ teaspoon red hot pepper flakes
1 16-oz bag coleslaw mix
¼ cup water
2 ½ cups shredded cooked chicken
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
3 tablespoons hoisin sauce
1 bunch coarsely chopped green onions
8 (6-inch) flour tortillas, warmed
Accompaniment: hoisin sauce
Heat 1 teaspoon oil in a small non-stick skillet over medium high heat. Add eggs and cook, stirring, until just cooked through. Set aside.
Heat remaining 3 tablespoons oil in a large non-stick skillet over medium high heat until smoking. Add ginger, garlic and red pepper flakes and stir, until garlic is golden, about 1 minute. Add coleslaw and 2 tablespoons of water and cook, covered, stirring occasionally, until the coleslaw is wilted, about 2 minutes. Add chicken and cover for an additional 2 minutes.
Combine soy sauce, sesame oil, hoisin sauce, remaining 2 tablespoons of water in a small bowl. Add to the coleslaw mixture along with the eggs and scallions and cook for an additional minute or two.
Spread 1 teaspoon additional hoisin on each warmed flour tortillas. Top with mu shu chicken and serve.
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