Moo Shu Chicken

I've never gotten Chinese or any Asian dish quite right, however I'm always willing to give it another shot! This time around was moo shu chicken:

3 boneless/skinless chicken breasts, cut in thin strips

3 cups shredded cabbage

1/2 cup shredded carrots

1 cup thinly sliced scallions

2Tbsp minced ginger

2Tbsp minced garlic

3 eggs, scrambled

1/4 cup hoisin sauce

2Tbsp sesame oil

3Tbsp rice wine vinegar

8oz shiitake mushrooms, stems removed

1Tbsp corn starch

1/2 cup bamboo shoots

Salt/pepper/sake to taste

Combine the vinegar, garlic, ginger, half the hoisin, and corn starch in a medium bowl. Add the chicken, and marinate for 10-30 minutes, or longer if preferred.

Heat the oil in a large pan or wok over medium heat. Add in the chicken, and cook until just before it's cooked completely, then remove and set aside. Scramble the eggs in the same pan with the remaining oil, then remove and set aside. With the remaining oil in the same pan, cook the mushrooms until softened, then add the garlic, ginger, salt, pepper, and sake. Cook for 1-2 minutes, being careful not to burn the garlic. Add in the cabbage, carrots, and bamboo, and cook for another 3-4 minutes, or until the cabbage has softened. Add the remaining hoisin sauce, taste, and add more if needed. Add the chicken and egg back in, and cook for another 2-3 minutes, or until the chicken is completely cooked through. Serve with Asian pancakes and plum sauce. Hope you enjoy!