Making moo shu at home is a breeze and more healthful when you use lettuce leaves as wrappers instead of the traditional Chinese flour pancakes. Just spoon the chicken mixture into the lettuce "cups".
This dish can also be made with beef, shrimp, or pork. Shiitake and other wild mushrooms can be substituted as well.
Prep time: 15 minutes or less
Total time: 30 minutes or less
1 tablespoon canola oil
2 cups sliced mushrooms
3/4 pound boneless, skinless chicken
breasts, cut into very thin strips
3 cups shredded cabbage or coleslaw mix
1/2 cup matchstick-cut carrots
1/2 cup thinly sliced red bell pepper
2 scallions, thinly sliced
3 tablespoons hoisin sauce, or to taste
1 small head Boston or Bibb lettuce,
leaves separated and core discarded
In a wok or large skillet over high heat, add oil. Sauté the mushrooms for 1 to 2 minutes. Add
chicken, cabbage, carrots, bell pepper and scallions and sauté for 5 to 7 minutes, or until tender.
Add hoisin sauce and stir to combine. Cook for 1 to 2 minutes, or until vegetables and chicken
are cooked through. If sauce is too thick, add 1 tablespoon water.
Spoon moo shu into lettuce leaves. Top with a small dollop of hoisin, if desired.
Nutrients per serving: 185 calories, 55 calories from fat, 6 g total fat, 0.9 g saturated fat, 0 g trans fat, 1.8 g polyunsaturated fat, 2.9 g monounsaturated fat, 50 g cholesterol, 230 mg sodium, 12 g carbohydrate, 3 g dietary fiber, 7 g sugars, 21 g protein.
Recipes reprinted, with permission, from the American Cancer Society. The Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes ( Atlanta, American Cancer Society, 2007).
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