MU SHU

“I love Chinese food.  My favorite dish is number 27.”

The family recently got together at a Chinese restaurant and I ordered my favorite, Mu Shu.   While looking up recipes for this dish I found different spellings.  There is Mu Shu and Moo Shu.  I think the Moo version must be a version of the dish that contains beef.  Just saying.

I had the Mu Shu chicken and asked that they make it spicy.  I’m not sure if I love spicy because I love spicy or if my taste buds are all dying and I need spicy in order for the flavors to get through to my brain.  The restaurant did a brilliant job of zipping up the dish.

For those of you unfamiliar with Mu Shu, as was my husband, the dish is mainly meat and veggies well chopped and sautéed together.  For a homemade version that would use up leftovers I might try…

INGREDIENTS:

leftover pork or chicken or beef or seafood

mushrooms, thinly sliced

1 t grated ginger

1 t sugar

1/4 cup soy sauce

1/4 cup broth

2 t arrowroot

green cabbage, thinly sliced

carrots, shredded

2 large eggs

scallions, thinly sliced

oil for sautéing

DISTRUCTIONS:

Mix together the broth, soy sauce, sugar, ginger, and arrowroot in a bowl.  Set aside.

Saute’ the veggies about 10 minutes until crunchy tender.  Add the eggs and cook well, breaking up the eggs in the mixture.  Add the beef or pork or chicken or seafood.  Anything goes.  Cook in the sauce mixture.

This combination is served with thin pancakes and plum sauce.  I have yet to find a store brand of plum sauce that’s as good as the sauce served in restaurants.  Any help would be appreciated.

As far as the pancakes go, you could make them yourself.  They’re a simple mixture of flour and boiling water.  Too much work for me, but look up a recipe online if you want to take this on.  My choice is a gluten free wrap or maybe a crepe made with almond flour omitting the sugar in crepe recipes.

The idea behind this dish is to wrap some of the filling and plum sauce in a pancake.

plum sauce

A picture of my Mu Shu filling with a line of plum sauce ready to be wrapped and enjoyed.

I believe that Mu Shu is a dish much like fried rice.  Don’t be afraid to experiment with different combinations of flavors and textures.  Isn’t that what makes life interesting – flavors and textures!

Loveya – The Grandma

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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