Ingredients:
* Dipping Sauce:
* 1/2 cup chicken broth
* 1 tablespoons rice wine vinegar
* 2 tablespoons soy sauce
* 1 tablespoon brown sugar
* 1/2 teaspoon finely minced garlic
* 1 tablespoon tomato sauce
* Mu Shu:
* 1 tablespoon toasted sesame oil
* 1/2-3/4 lb. of chicken breasts, cut into bite-size chunks
* 1 teaspoon minced garlic
* 1 cup sliced mushrooms
* 1/2 cup canned bamboo shoots, drained
* 4 green onions, trimmed and diced
* 1/2 teaspoon ground ginger
* 1 tablespoon soy sauce
* 2 cups Oriental bean sprouts
* 2 eggs, lightly beaten
4 (9-inch ) tortilla-style bread wraps
Method
To make dipping sauce: In a small bowl whisk together sauce ingredients; set aside. To make mu shu: In a large skillet heat sesame oil over medium-high heat. Saute chicken breast chunks, garlic and mushrooms about 5 minutes; add bamboo shoots and green onions. Saute for 3 more minutes. Add ginger, soy sauce and bean sprouts; continue cooking uncovered 2 more minutes. Add eggs and mix in well. Cook until just set. Warm wraps in microwave about 30 seconds until soft and pliable. Divide mixture evenly between warm wraps, cut in half on the diagonal and serve immediately with dipping sauce. Makes 4 servings.
Notes: I love mu shu pork at my favorite Chinese restaurant, so I thought I'd try my own version at home with chicken. It turned out so well, we now have this instead of eating out!
Number of servings: 4
