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Mu Shu Chicken

Season chicken with salt. In batches, heat a little vegetable oil in a wok over med-high to high heat. Stir fry chicken until just cooked through. Remove chicken from wok with a spider, leaving the oil behind, set chicken aside. In batches, stir fry veggies (except cabbage) with a little vegetable oil until just tender. Add stock, oyster sauce, hoisin sauce, and sesame oil. Cook until liquid h. . .

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Servings: 7

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

3 - 4 tbsp vegetable oil

1 1/4 lb chicken meat, cut into small pieces or ground

2 cloves garlic, minced

2 tbsp ginger, minced

1 medium onion, sliced thinly

4 cups shitake mushrooms, sliced

5 cups (napa) cabbage, shredded

3 cups bean sprouts

1/2 cup chicken stock

1/4 cup oyster sauce

1 1/2 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

1 cup green onion, sliced thinly

to taste salt

to taste lime, wedge(s)

Preparation

1Season chicken with salt.

2In batches, heat a little vegetable oil in a wok over med-high to high heat. Stir fry chicken until just cooked through. Remove chicken from wok with a spider, leaving the oil behind, set chicken aside.

3In batches, stir fry veggies (except cabbage) with a little vegetable oil until just tender. Add stock, oyster sauce, hoisin sauce, and sesame oil. Cook until liquid has reduced by half.

4Add cooked chicken and cornstarch slurry. Add cabbage (or keep raw and add at the end with the green onions). Stir until thickened. Remove from heat. Add green onions and adjust seasoning with soy sauce and white pepper. Squeeze lime wedge over mixture to finish.

Additional Notes

Equipment • Chef’s knife • Wok • Prep bowls • Wok spatula • Spider

Reviews: 0

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