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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time. Ingredients:
1/4 cup peanut or vegetable oil |
2 large eggs, lightly beaten |
2 teaspoons finely grated peeled fresh ginger |
1 garlic clove, finely chopped |
1/4 teaspoon dried hot red pepper flakes |
1 (16-oz) bag coleslaw mix |
1/4 cup water |
2 tablespoons soy sauce |
1 teaspoon asian sesame oil |
3 tablespoons hoisin sauce |
1 bunch scallions, coarsely chopped |
8 (6-inch) flour tortillas (not low-fat) |
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (from a 2-lb rotisserie chicken) |
accompaniments: hoisin sauce; chopped scallions |
Directions:
1. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
2. Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
3. To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up.
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