1. In a large bowl, combine 1 Tbsp rice wine, 2 tsp sesame oil, and 1 Tbsp soy sauce. 2. Mix thoroughly with the chicken or pork strips. 3. Marinate at least 15 minutes but no longer than 8 hours. 4. In a small bowl, combine sauce ingredients and set aside for later. 5. Chop mushrooms, cabbage, bell pepper, and green onions. Place in bowl for later. 6. In a small bowl, beat eggs with 2 tsp of sesame oil, set aside. 7. Heat a large wok or skillet on high. When the wok becomes very hot, add 2 Tbsp peanut oil to the center. Add marinated meat. Stir and toss until cooked, then remove to a platter. 8. Add 1 Tbsp peanut oil to wok and add beaten eggs. Scramble until no longer runny, add to meat. 9. Add remaining 1 Tbsp peanut oil to wok and add garlic and ginger. Stir-fry until fragrant, add reserved vegetables, and quickly toss until vegetables are softened and bright in color. 10. Stir in reserved sauce, meat, and eggs. Toss until thoroughly glazed. Adjust seasonings if necessary. 11. Serve with hoisin sauce and warm mu shu wrappers or Chinese pancakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
