Easy Mu Shu
What You Will Need
Ingredients
- 1 Tbsp. shrimp, or shredded skinless chicken breast or diced firm tofu (optional)
- 1/3 cup coleslaw mixture, pre-shredded (a mix of red cabbage, green cabbage and carrots)
- 2 pcs shitake mushrooms, medium, fresh, cleaned and finely chopped
- 1/3 cup cooked rice, for serving
- 1 stalk green onion, finely diced
- 1 whole egg white, organic
- 2 pcs tortillas, 6-inch, or mu shu pancakes
Seasoning
- 1 Tbsp. Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
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In a nonstick skillet sprayed with cooking oil, sauté the coleslaw mix, green onion, and mushrooms until tender and the liquid released from the mushrooms has evaporated, stirring frequently.
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Push veggies to edge of pan, and add egg white. Scramble egg in pan until just cooked through. Remove pan from heat. Stir veggies into eggs, then stir in Hoisin Sauce.
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If using flour tortillas, wrap in foil and heat in 120°C oven for 10 minutes until hot.
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Spoon rice and veggie/egg mixture into pancake or tortilla (add shrimp/chicken/tofu if desired), wrap, and serve with additional Hoisin Sauce for dipping.