Moo Shu Chicken Served with Mandarin Pancakes

Step 1

Stir together the hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder in a bowl. Add the chicken strips and let them soak up all those flavors for about 10 minutes.

Step 2

Heat a tablespoon of sesame oil in a large wok or skillet over medium-high heat, then toss in the marinated chicken. Stir-fry it until it’s cooked through and no longer pink inside, around 5 minutes. Once done, transfer the chicken to a bowl and wipe out the wok.

Step 3

Add the remaining tablespoon of sesame oil to the wok and throw in the shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions. Stir-fry the veggies until they’re just tender but still have a bit of crunch, about 3 minutes. Pour in a splash of water to help everything steam and soften a little.

Step 4

Pour the beaten egg over the veggies and stir everything together for a minute or two until the egg is cooked and mixed in. Then, add the chicken back into the wok and give it all a good toss to combine.

Step 5

Warm up the Mandarin pancakes in the microwave for 30 seconds to a minute until they’re nice and soft.

Step 6

Finally, spoon the stir-fry mixture onto each pancake, then fold or wrap them up like a little taco or sandwich. Serve right away and enjoy!

How To Serve It Best

Serve with a side of steamed or stir-fried greens like bok choy or snap peas for extra freshness. A small bowl of soy sauce or hoisin sauce on the side adds extra flavor for dipping. This dish also pairs well with a light, chilled white wine or jasmine tea.

Storage Advice

Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the pancakes wrapped in foil or plastic wrap to prevent them from drying out. Reheat the filling in a pan and warm the pancakes in a dry skillet or microwave before serving.