Moo shu soy chicken

Yield: 1 Servings

Measure Ingredient
1 pack Soy chicken; or 4 cups of baked tofu sliced
½ cup Orange juice
4 cups Spinach
4 cups Julienned napa cabbage
4 cups Sliced shitake mushrooms
3 cups Julienned leek
3 cups Julienned carrots
2 cups Julienned red bell peppers
6 \N Cloves minced garlic
2 tablespoons Minced ginger
1 teaspoon Canola oil
8 \N Moo Shu pancakes; or low-fat flour tortillas, or 8 cups brown rice
8 teaspoons Hoisin Sauce
¼ cup Low sodium soy
⅓ cup Mirin
1 tablespoon Hoisin sauce
1 tablespoon Cornstarch dissolved in 3 tablespoons water



(Courtesy of Gayle Reichler, Active Wellness Gourmet) Peel skin off skin from soy chicken. Shred soy chicken or sliced tofu and place in bowl with orange juice. Let marinate while you prepare the remainder of the recipe. Combine all the vegetables, garlic and ginger and set aside.

Prepare the Moo Shu sauce be placing all the ingredients in a small bowl.

Whisk the ingredients together until the cornstarch dissolves. Set aside.

Heat wok or saute pan with canola oil. Heat pan on high for 3 minutes or until pan is very hot. Be careful that oil does not reach the smoking point. If it does turn the heat down.

Drain the soy mixture and combine soy mixture with the vegetable mixture.

Place in hot pan. Stir well and quickly. When vegetables are barely cooked add Moo Shu sauce. Mix thoroughly until sauce thickens. Remove from heat.

When serving place 1 teaspoon hoisin sauce on each opened pancake or tortilla. Divide Moo Shu vegetable mixture equally among the 8 pancakes.

Roll pancakes to enclose mixture. Serve with extra hoisin on the side. If serving with brown rice, mix the hoisin sauce in the brown rice and top with soy/vegetable mixture.

Yield: 4 servings

Nutritional information: 454 calories and 5 grams of fat 10% CFF Posted to Digest eat-lf.v097.n208 by "Tina D. Bell" <tdbell@...> on Aug 17, 1997

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