I love mu shu. It has been one of my favorite things since I was a kid. My parents used to take me out for Chinese food regularly just so that I could have it. Yum yum yum.

I have been searching for years for a great mu shu recipe. I never did find the perfect one, but as with almost everything I cook, I took a recipe and tweaked and changed and tasted and tinkered until it was just perfect and I am happy to say that the mu shu recipe is ready for sharing.

This recipe is fresh and crisp, but not crunchy. It is flavorful and traditional in taste but lighter in weight and calories.

There are some compromises that I have made due to the availability of ingredients, family likes and dislikes and ease of making. I use flour tortillas instead of mandarin pancakes because I have two kids and no time to make them and I haven’t found them in any of the stores I shop at yet. I also leave out the traditional black mushrooms because my husband doesn’t like them and again they are a little tricky to find. Both of these could be found in an Asian grocery store and we have plenty of those in Seattle, but the extra trip just doesn’t seem worth it when it is just as yummy and a ton simpler without those things. I apologize to the traditionalists out there.

The work in this recipe is in the preparation. There are quite a few parts that need to be prepared and ready to go before cooking, but each is very simple.

Let’s get started…

Marinade the Meat
2 T. Soy sauce
1 T. white wine
1 T. Hosin Sauce
1 t. Sesame oil
1/2 pound of boneless chicken or pork in small strips or shredded*

Mix the marinade, add the meat, stir and let sit at room temp for 15-20 min or in the fridge for at least 1hr.

*This is a great way to use left over roasted chicken or pork roasts. Whether the meat is cooked or not does not really effect the recipe at all.

While the meat is marinating…

Veggies
2 cups Napa Cabbage, shredded
1/2 cup shredded carrots
1/2 cup sliced green onions
1 cup bean sprouts

prepare and collect all the veggies on a dinner plate, cutting board or bowl to ease dumping into the wok later

Cooking Sauce
3 T chicken broth
2 T soy sauce
1 T white wine
1 T toasted sesame oil
1 t. sugar
1 t. corn starch

Mix cooking sauce ingredients together and set aside.

Prepare Eggs
2 eggs
pinch of salt
1 t olive oil

  • beat the eggs in a small bowl with salt.
  • Heat olive oil in wok on medium heat.
  • Add egg and cook, lifting the sides to allow the uncooked egg to run underneath. When just a little runny is left, flip the egg patty over and then slide out of pan onto a cutting board.
  • slice the egg into 1″ x 1/4″ strips

Set aside for later

Prepare garlic and ginger
3 large garlic cloves
1/2 in section of ginger

mince garlic and ginger and set aside

Prepare green onions for serving
4 green onions

Julienne the green onions into 1 inch thin strips and place in small serving bowl to place on the table.

Now, everything should be prepped. This can all be done in advance and held in the fridge until you are ready to cook. Cooking this takes only a couple of minutes so don’t start until you are ready to eat. You must be ready to move quickly and serve immediately.

This would be a good time to warm your tortillas. I recommend the fajita size flour tortillas and about 2-3 per person depending on appetites. A quick and easy way to warm your tortillas is to place them on a microwave safe plate, sprinkling each tortilla with water and microwaving on high for 30 seconds. Right before serving, flip the tortillas and microwave on high again for 30 seconds.

Ok, time to cook…

  • Heat 1 T of olive oil in your wok on medium high heat.
  • Add garlic and ginger and cook till aromatic, about 1 minute.
  • Add your meat that has been marinating and cook until heated through, stirring constantly – time will depend on whether your meat was previously cooked or not.
  • Add all the veggies at once and mix them in. Cook for about 1 minute until cabbage begins to wilt slightly.
  • Add cooking sauce and egg and cook until sauce is slightly thickened, about another minute.

Remove from heat and pour into serving dish.

To serve…

Take one tortilla, spread a little hoisin sauce on the tortilla, spoon meat and veggie mix into tortilla, top with green onions.
Roll into a little burrito and enjoy

2 Responses to Simple and Fresh Mu Shu Recipe

  • Marcy Allen says:

    Are all of the recipes that are shown here, part of Gabriel’s
    method?
    Please advise

  • admin says:

    Hi Marcy, thanks for posting.

    The simple answer is definitely not. This recipe was posted long before I started the Gabriel Method.

    The recipes on the site that are specific to the Gabriel Method are titled accordingly and can be found on the Gabriel Method Article Series page.

    With that said, I think that this fresh Mu Shu makes a great Gabriel Method meal. Some mods or special instructions would really just be to ensure the quality of your ingredients are as fresh, local and preferably organic as you can get. Also, keep the tortillas to a minimum. Maybe use a bigger tortilla and make it more like a burrito or do this as a lunch item and then a couple of tortillas are fine, although again with the freshest ones you can get, or consider a gluten free or whole wheat version. Or maybe corn? Oh, and remember to sprinkle on the flax, you likely won’t even notice it in this meal.

    I have been wondering about corn tortillas and where they fall on the carb list. Also brown rice. I don’t recall mention of either of these in the book. Does anybody know what the deal with corn and rice is?

    Anyway, the Gabriel Method is all about fresh healthy food that you will truly enjoy to eat and your body will thank you for. I think this recipe falls squarely into that category. Just remember to eat it lovingly and stop when your full.

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