Moo Shu Chicken

We are almost 8 weeks into this Covid-19 Quarantine and we’re starting to crave some of our favorite foods that we normally dine out for! One of the biggest cravings has been Chinese food. With our favorite take out place closed, I decided to try my hand at Moo Shu. My normal order is Moo Shu Chicken, but this recipe can be done with pork, beef and shrimp too. The great thing about making this dish at home, is using about 1/8 the oil that a normal restaurant would use.  This recipe came out to be about the size of an order of Moo Shu, would feed 4 or 2 for dinner with breakfast leftovers (how we ate it!)

ENJOY!

Moo Shu Filling

1. In a medium bowl combine sesame, soy and corn starch. Add the julienned chicken or pork and marinate 15 minutes.
2. Coat a cast iron or non stick skillet with oil. Over medium-high heat, add the eggs and quickly scramble until they puff up and are cooked through. Set aside
3. Add 2 tablespoons oil to cast iron or non stick skillet over medium-high heat. Add the chicken or pork and cook for 10 minutes. Remove from heat to paper-towel lined plate. Slice cooked meat into strips once cool enough to handle.
4. Add 1 tablespoon oil, garlic, ginger, scallion whites to the pan. Cook for 3-4 minutes.
5. Add the mushrooms, cabbage, carrots. Cook for 5 minutes until cabbage starts to turn clear. Then add in scrambled eggs, meat and 3 tablespoons of the scallions.
6. To Serve: Place a cast iron pan over medium-high heat. Heat the Moo Shu wraps in the dry cast iron pan until they start to get a couple of brown spots. Remove to a plate, top with a spoonful of hoisin sauce, 1-2 teaspoons of fresh scallions and a large spoonful of the moo shu filling. Fold up and enjoy!
7. Hoisin Sauce: 1 tablespoon oil 1 cup hoisin 1/2 lime, juiced Place the oil in a small saucepan. Add hoisin and let simmer 2-3 minutes. Finish with lime juice.

Moo Shu Pancake

1. In a bowl, mix the flour and the boiling water with chopsticks or a wooden spoon to combine. Turn the dough onto a lightly floured board, gather it into a heap, and knead it until smooth, about 3 min.
2. In a stand mixer, mix the flour and the boiling water with paddle attachment. Once flour and water are combined, changed to dough attachment and knead about 3 min on medium.
3. With dough on a lightly floured board, cover with a towel and let it rest for about 1 hour.
4. Roll the rested dough into a 12-inch log. Cut the log into 12 pieces.
5. With a floured rolling pin, roll each pair into a thin pancake about 7 inches in diameter, flipping the pancake over now and again to roll evenly on both sides. Stack the pancakes as you finish rolling them.
6. In an ungreased cast-iron skillet or nonstick pan over medium-high heat, cook the pancakes one at a time. Heat one side until it becomes less opaque and starts to bubble slightly, and just a few brown spots appear, about 1 min. Flip it over and cook it until a few light brown spots appear on the other side, about 30 seconds.