This is a pretty fast and healthy dinner. The quick cooking keeps the veggies slightly crisp, which I think is key to a good stir fry. What was best about this is the sauce. Traditionally a Mu Shu dish has shredded cabbage and mung bean sprouts, and I didn’t have any of that. Instead I used a bag of frozen Trader Joe’s Asian Vegetables with Beijing Style Soy Sauce. I did not use the sauce that came with, and mixed up my own. In fact, it’s still sitting in the freezer….looks like I’ll be stir-frying in the near future. Oh darn.
Regardless, try this recipe out. The combination of the hoisin sauce and sesame oil is awesome. I served the chicken and veggies with some simple steamed white rice.
Mu Shu Style Chicken and Veggies
1 large or 2 small chicken breasts, cubed
3 teaspoons sesame oil
2 large eggs, lightly beaten
1/4 teaspoon ground ginger (fresh is better, but I don’t ever buy it)
1 tablespoon granulated garlic
1 bag frozen Asian Vegetables (minus the Beijing soy sauce!!)
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce
Heat 1 teaspoon of the sesame oil in a wok over medium heat. Add the eggs and cook until set. Remove them to a plate.
Add the chicken to the wok and saute until cooked through. Cubing the chicken greatly reduces the cooking time on this, making it quick and easy. Once the chicken is cooked, remove it to the plate with the eggs.
Wipe the pan out, and heat the remaining sesame oil. Add the vegetables, ginger, garlic, soy sauce and vinegar. Stir to combine and cook, covered to steam the veggies about 4-5 minutes. You want the veggies to defrost and steam lightly.
Add the reserved eggs and chicken and stir, then add the hoisin sauce and mix well to incorporate. Cook until everything is heated through, about 2 minutes. Serve immediately with white rice.