Mu Shu Chicken | Recipe

Mu shu filling

Mu shu is one of my go-to meals for a weeknight dinner. It’s also what friends often request when they come over for a homecooked meal. I’m more than happy to oblige because for a tasty, crowdpleaser, it’s super easy to make.

Mu shu is a dish that originated in northern China. In the United States, mu shu first appeared in Chinese restaurants in New York City and Washington, D.C. in the 1960s and is now a staple on American Chinese menus.

Mu shu pork is most classic, but you can substitute any protein. Most recently I made mu shu chicken so I wanted to share that version. Non pork eaters rejoice! LOL.

MU SHU CHICKEN
Servings: 4 servings
Prep Time: 15 – 20 minutes
Cook Time: 10 minutes

INGREDIENTS

  • 3 – 4 cloves of garlic minced
  • 6 oz of shredded carrots (or 2 – 3 carrots peeled, cut into 2 inch strips)
  • 2 – 3 stalks of celery cut into 2 inch strips
  • 1 medium onion, sliced into 1/2 inch slices
  • 1.5 oz of dried black fungus slivers (mu er) soaked in warm water to hydrate and soften. If you have whole black fungus, cut into 2″ slivers. If you don’t have dried black fungus, use and slice white or brown mushrooms.
  • 2 stalks green onions into 2 inch strips (or 6 oz of Chinese chives cut into 2 inch strips)
  • 2 – 3 eggs beaten
  • 1/4 to 1/3 cup Soy Sauce
  • 1 tsp White Pepper
  • 4-6 drops of Sesame Oil
  • 2 TBS of Vegetable or Grapeseed Oil for stirfrying
  • Mu Shu Wrappers – you can find these in frozen section of an Asian market. Defrost the day before using. If you don’t have an Asian market nearby, tortillas are great substitutes. We used tortillas for mushu wrappers in Kentucky!
  • Hoisin Sauce

Meat and Marinating Ingredients (optional)

  • 1 pound boneless, skinless chicken thighs or breasts, cut into 2 inch strips (other options: pork loin, flank steak, shrimp)
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 1 TBS Soy Sauce
  • 1 TBS Cornstarch
  • 1/2 tsp Sugar
  • 1/2 tsp Sesame Oil 
  • 1 TBS Cooking Wine 
  • 1 TBS of vegetable or grapeseed oil (for cooking meat)

INSTRUCTIONS

  1. Beat and scramble 2-3 eggs until fluffy. Add scrambled eggs to stir fry veggie and meat mixture.
  2. In a separate pan or wok, heat 1 TBS of vegetable or grapeseed oil. Stir fry your meat on medium high heat until it is half cooked. Put partially cooked meat back in marination bowl and set aside.
  3. In the same pan or wok that you cooked the meat, heat 2 TBS of vegetable or grapeseed oil on medium high heat.
  4. Add garlic, carrots, celery, and onions and stir fry for 3 minutes.
  5. Add black fungus/mushrooms and green onions/chives and stir fry for an additional 1-2 minutes until vegetables reach desired tenderness.
  6. If you have cooked meat, add meat into vegetable stir fry mixture.
  7. Mix in soy sauce and white pepper. Cook for a minute until well mixed and vegetables reach desired tenderness.
  8. Add in scrambled eggs to meat and vegetable mixture.
  9. Add additional soy sauce and white pepper based on taste preference.
  10. In another pan, heat pancakes one by one until pancakes are soft and warm. It is pretty quick. If you leave pancakes on too long, they will start to shrink and get crispy. You want the mu shu pancakes to be warm and soft and pliable.
  11. Serve warm mu shu wrappers with mu shu stirfry mixture and hoisin sauce.
  12. Spread hoisin sauce on warm wrapper, add a spoonful or two of stirfry mixture, wrap, and enjoy!

Now that I’ve shared my super easy, tasty mu shu recipe, I need to find another yummy go-to meal to make for friends. Oh well…sharing is caring.

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