Mu Shu Chicken (makes 4-6 servings )

Prep Time: 5 mins Cook Time: 10 mins

dairy free


  • 2 tablespoons vegetable oil
  • 2 large eggs, whisked
  • 2 teaspoons minced ginger
  • 1 garlic clove, minced
  • 3 cups chopped cabbage, or coleslaw mix
  • 4 shiitake mushrooms, sliced
  • 2 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 3 cups cooked, shredded chicken
  • 1/4 cup sliced scallions


1. Heat 1 tablespoon vegetable oil in a large skillet over high heat.

2. Add the eggs and scramble. Transfer to a plate.

3. Heat remaining 1 tablespoon vegetable oil in the skillet.

4. Add the ginger and garlic to the skillet, and cook 1 minute.

5. Add the cabbage and mushrooms, and cook until cabbage is wilted, about 5 minutes.

6. Stir in the soy sauce, hoisin sauce, and sesame oil.

7. Add the chicken and scrambled eggs to the skillet, and cook until the chicken is heated through, about 2 minutes.

8. Serve over rice or in warm tortillas, and garnish with scallions.

Accompaniments: rice and additional hoison sauce for spreading on pancakes or tortillas