Marinade Ingredients
1/2 cup hoisin sauce
1/4 cup rice vinegar
2 Tbsp oyster sauce
2 Tbsp soy sauce
1 tsp toasted sesame oil
2 Tbsp minced garlic (about 6 cloves)
freshly cracked black pepper to taste (maybe around 1/2 tsp)
Mu Shu Ingredients
2 (10 oz) cans shredded chicken
2-3 Tbsp vegetable oil (peanut oil is traditional)
2 eggs
1 (14 oz) bag coleslaw
8 oz shiitake mushrooms, stemmed
4 scallions, thinly sliced (green parts only)
won ton skins
Pre-Camp Preparation
- Stir all marinade ingredients together in a medium mixing bowl until combined. Store in a sealed container. Keep cool.
- Whisk eggs and cook as a thin omelet. When cooked, slice into pieces about 1/8" wide and 1" to 2" long. Store in a ziplock bag. Keep cool.
- Slice mushroom caps into thin strips. Store in a ziplock bag. Keep cool.
- Slice scallions into thin diagonal strips. Store in a ziplock bag. Keep cool.
- Combine chicken and half of the marinade in a bowl. Stir until evenly coated, and let sit for 5 minutes.
- In pan or wok on high heat, add a tablespoon or so of oil, then transfer the chicken to the pan, discarding any leftover marinade.
- Stir the chicken from time to time, breaking it up. When it has browned a little, about 3-4 minutes, transfer it to a separate plate and set aside.
- Add remaining oil to the pan, then add cole slaw, mushrooms, and half of the scallions. Cook for 2-3 minutes, or until cabbage has wilted and become soft.
- Add remaining marinade and toss to combine. Cook for an additional 2 minutes, then stir in chicken and sliced egg and toss or stir until combined.
- Sprinkle with the remaining scallions.
- Serve immediately with won ton skins; garnish with extra scallions or toasted sesame seeds if wanted.
- Thanks to the breakfast crew, who supplied egg patties when we noticed we'd forgotten our eggs.
- This recipe serves 4-6, and is half of what we made for the potluck.
- For Mu Shu Pork, substitute 1 pound boneless pork chops, sliced into thin strips, instead of the chicken.
- You can use flour tortillas or lettuce cups instead of won ton skins, or serve over rice or quinoa.
- We found the mix slightly saltier than we'd have preferred; no need for extra salt. But if you like, you can add extra salt, pepper, hoisin sauce, and soy sauce after combining the chicken and egg with the cooked vegetables.
- Our frying pan was too small, so we made a half-recipe, set it aside in a pot, made the other half, and served it all in the pot.
