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Moo Shu Chicken with Homemade Pancakes!

Moo Shu Chicken with Homemade Pancakes!

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Yield: 4 Servings

Woks of Life

Ready for a great Moo-Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

Chicken and marinade:

  • 8oz chicken breast, (sliced in thin strips)
  • 1TBS water
  • 1tsp cornstarch
  • 1tsp oil
  • ½tsp sesame oil
  • 1pinch of ground white pepper

For the rest of the dish:

  • 3TBS oil (divided)
  • 2large eggs (beaten)
  • 2TBS hot water
  • 1TBS hoisin sauce (plus extra for spreading on the pancakes)
  • 1TBS oyster sauce
  • 1tsp light soy sauce
  • ½tsp sesame oil
  • 2cloves of garlic (minced)
  • 3cups of napa cabbage (shredded)
  • 5dried shiitake mushrooms (soaked and sliced, about ½ cup)
  • 1TBS dried wood ear mushrooms (soaked and roughly chopped, about ½ cup)
  • ½cup bamboo shoots (soaked and julienned)
  • ¼cup dried lily flowers (soaked and ends removed)
  • 1TBS Shaoxing wine
  • 2scallions (split and sliced into 2-inch pieces)
  • Mandarin pancakes

Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated and set aside for 15 minutes.

Pour 1 TBS oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 TBS hoisin sauce, 1 TBS oyster sauce, 1 tsp light soy sauce, and ½ tsp sesame oil in a bowl. Stir until well-combined and set aside.

Heat another TBS of oil in your wok or large skillet until it’s almost smoking and add the chicken. Lightly sear on all sides until about 80% done and remove from the wok. Set aside.

Add an additional TBS of oil to the wok and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine and stir-fry for another 20 seconds.

Next, add the sauce mixture, cooked chicken, and egg strips. The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Toss in the scallions and serve with the pancakes and extra hoisin sauce!

Mandarin Pancakes

Yield: 12 7-inch Pancakes

Woks of Life

Ready for a great Moo Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

  • 1½cups flour
  • ⅛tsp salt
  • ⅔cup boiling water
  • 1tsp oil

Prepare mandarin pancakes:

Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.

Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs.

Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both dough discs are rolled into the same size.

Heat a wok or frying pan over medium low heat and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done.

The pancakes can be reheated in a steamer for about a minute when ready to serve. They also keep in the freezer for up to 3 weeks if you decide to make a larger batch.

Vegetables, Garlic and Mixed

Vegetables, Garlic and Mixed

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Yield: 4-6

Cook! Stacey Cook

Prep:

6 cloves of garlic, minced

7 oz cabbage, bite sized pieces

6 oz broccoli, bite sized pieces

4 oz kale, rough chopped

Cook:

Heat skillet over medium high heat, when hot add

1 TBS oil, add

Minced garlic, stir, add

3/8 tsp salt

1 pinch sugar, add

Prepared vegetables, stir fry for about 1 minute, add

2 tsp rice wine, mix for 20 seconds, add

1/4 cup chicken broth, cover for 30 seconds, remove cover and toss a few times.

Serve

Beef and Napa Cabbage

Beef and Napa Cabbage

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Yield: 4 to 6

Cook! Stacey Cook

A delicious beef and Napa cabbage stir-fry using a simple marinade.

3 slices of ginger

3 cloves of garlic, minced

2 stalks of green onion, 2-inch sections, white/green separated.

15 oz napa cabbage, upper half cut off and set aside, lower half cut in half lengthwise and then cut diagonally in 2-inch sections

Marinate:

8 oz beef, tri-tip, sliced ⅛-inch across the grain.

1 tsp soy sauce

¼ tsp dark soy sauce

½ tsp oyster sauce

2 tsp water

1 pinch of sugar

½ tsp baking soda

4 tsp cornstarch, mix evenly, add

2 tsp oil

½ tsp sesame oil, mix

Slurry:

⅓ cup water

1 tsp cornstarch

Cook:

Heat skillet over medium high heat. Add

1 TBS oil, when hot add

¼ tsp sugar

½ tsp salt, immediately add stem part of Napa cabbage, and stir fry for 1 minute, then add leaf part. Stir fry for another 45 seconds and remove it to plate. Add

1 TBS oil, when hot add

ginger slices and let sizzle briefly. Add

marinated beef, spread out to single layer and pan-fry until the bottom is golden brown. Add white part of scallion and let it sizzle in the oil briefly. Flip beef over and add

minced garlic. Stir fry until other side of beef is brown then add

1 tsp rice wine, then stir fry beef until 70% cooked. Add

2 tsp soy sauce

½ tsp dark soy sauce, stir fry until coated evenly. Add

slurry. BTB and stir to thicken.

Return Napa cabbage to pan, add

¼ tsp black pepper and toss to mix.

Serve with rice.

Beef Stir-Fry

Beef Stir-Fry

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Yield: 4 Servings

Scott Nowell

For the beef

  • 2oz lean flank steak, cut into thin slices across grain
  • 1TBS hot chili oil
  • 1TBS cooking oil
  • 1TBS ginger, minced
  • 1TBS shallot, sliced
  • 1TBS garlic, minced
  • ½tsp 5 spice powder
  • ½yellow onion, sliced
  • ½red bell pepper, sliced
  • ½green bell pepper, sliced
  • 3dried shitake mushrooms, soaked in hot water 30 mins.

For the sauce:

  • ¼cup stock
  • 1TBS hoisin sauce
  • 1tsp sesame oil
  • 1TBS soy sauce
  • 1TBS hot chili bean paste
  • 1tsp corn starch

Place the beef strips into a bowl and add the soy sauce, corn starch and mix well. Leave to marinate for 30 minutes.

Mix the sauce ingredients in a separate bowl, set aside.

Heat a wok until very hot and add the cooking oil and hot chili sauce to the wok and mix.

Add the ginger, shallot and garlic and cook for 15 seconds.

Add the marinated beef and stir-fry for one minute, or until browned all over.

Add the onion and cook 2 minutes. Add the remaining veggies and cook for 2 minutes.

Add the sauce and cook until thickened.

Chinese Beef on a Stick

Chinese Beef on a Stick

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Yield: 6 as main, 12 as appetizer

Woks of Life

This is our version of Chinese Beef on a Stick—super savory, a little bit sweet, and crisped on the edges.
Prep: 15 Marinating: 4 hrs Cook: 6-10

  • 2lb flank steak (choose a wide piece so you can get long slices)
  • 1TBS sugar
  • 2tsp cornstarch
  • 1tsp garlic powder
  • 1tsp onion powder
  • ½tsp white pepper
  • ¼tsp salt (optional if sensitive to salt)
  • 1½TBS neutral oil (such as canola, vegetable, or avocado oil)
  • 2½TBS oyster sauce
  • 1TBS sweet bean sauce (or substitute hoisin sauce)
  • 1TBS light soy sauce
  • 1tsp sesame oil
  • 3TBS water
  • 1TBS toasted sesame seeds (optional garnish)

Thinly slice the flank steak on a 45-degree angle, about ½ inch. Use a very wide piece of flank steak, so you can slice them against the grain into long 6-inch slices.

Add the beef to a large bowl, along with sugar, cornstarch, garlic powder, onion powder, white pepper, salt (if using), neutral oil, oyster sauce, sweet bean sauce, light soy sauce, sesame oil, and water. Mix well, cover, and refrigerate overnight, or at least 4 hours. During that time, soak bamboo skewers in water (minimum 1 hour, or you can use metal skewers).

Line a baking sheet with foil and a wire rack. Thread the pieces of beef on the skewers so they lay flat. Place them on the wire rack about 1 inch apart. For crispier results, use two wire racks and two sheet pans or cook in two batches.

Position an oven rack at the top-most level, closest to the heating element. Turn your oven on broil (high). Broil the skewers for 3-4 minutes on each side, watching them closely so they don’t burn. (Ovens vary!) Garnish with toasted sesame seeds if desired and serve.

Shrimp Chop Suey

Shrimp Chop Suey

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Yield: 4 to 6

Cook! Stacey Cook

Shrimp, broccoli, zucchini and mixed vegetable stir fry.
Prep: 10 Cook: 10

Prep:
3 slices of ginger
3 cloves of garlic, minced
4 oz zucchini, halved lengthwise and sliced on a diagonal into thick slices
3 oz celery, sliced on a diagonal into thick slices
6 oz cabbage, cut into 2-inch pieces, separated
3 oz broccoli, cut into bite sized florets
2 oz carrot, sliced lengthwise into thin slices, about 2-inches long

Marinate:
12 oz peeled shrimp
pinch salt
pinch sugar
pinch white pepper powder
1 tsp cornstarch
1 tsp water, mix evenly, add
1 tsp sesame oil, mix

Slurry:
1/2 cup water
3/4 tsp cornstarch


Cook:
Heat skillet over medium high heat, add
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Broccoli
Carrots
Celery, stir fry for about 40 seconds, add
1 tsp Shaoxing rice wine, stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Cabbage
Zucchini, stir fry for about 30 seconds, add
1 tsp rice wine stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
Ginger slices
Marinated shrimp, spread to a single layer and pan fry until bottoms are browned.
Flip over and pan fry other side. During this browning, add
Minced garlic to pan and stir until coated with oil. Add
1 tsp rice wine and cook until evaporated,

Add:
2 tsp oyster sauce
1 tsp dark soy sauce, stir fry to coat evenly, add
Slurry, BTB to thicken, return all vegetables to pan and toss to mix.
Serve.

Cod and Vegetables Stir Fry

Cod and Vegetables Stir Fry

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Yield: 4 to 6

Adapted from: Cook! Stacey Cook

Sauteed cod with zucchini and celery and a mild Asian sauce.

Prep:
2 cloves of garlic, minced
4 slices of ginger
2 stalks of green onion, white part ¼-inch, green 2-inches
2-3 stalks celery, sliced diagonally
8 oz zucchini, halved then sliced diagonally

Season fish:
18 oz fish fillet, cod, cut into 2-inch slices, season with
¾ tsp salt
pinch white pepper powder, mix, add
3 tsp cornstarch, mix evenly to coat

Chicken broth slurry:
½ cup unsalted chicken broth
1-2 tsp corn starch

Cook:
Heat skillet over medium-high heat, add
1 TBS oil, when hot add
⅜ tsp salt
pinch sugar, mix, add
celery
zucchini and stir fry for 1 minute. Remove to plate.

Add:
1 TBS oil, when hot add
Fish, lay out in pan around edges. Pan fry until brown. Turn fish over and add
white part of scallion, mix it around the center of pan.
Remove fish to the plate.

Add:
ginger, fry a bit, then add
garlic, cook 20 seconds, add
slurry, BTB to thicken into sauce, add
1 tsp soy sauce
⅛ tsp dark soy sauce
¼ tsp sugar, mix evenly, add
pinch white pepper
1 tsp sesame oil
green part of scallion, mix, return
fish, toss gently to coat

Beef Chop Suey

Beef Chop Suey

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Yield: 4-6

Cook! Stacey Cook

Prep:

4 cloves of garlic, minced

4 slices of ginger

4 stalks of green onion, split lengthwise, cut 2-inch, separate green/white

6 oz onion, red or yellow, cut into large strips, separated

8 oz beansprouts

Marinate:

8 oz beef, tri-tip, cut across fiber

2 tsp soy sauce

1 tsp oyster sauce

1/2 tsp dark soy sauce

4 tsp water

1/4 tsp baking soda

5 tsp cornstarch

pinch black pepper, mix evenly, add

2 tsp sesame oil, mix, set aside

Slurry:

1 tsp corn starch

1/2 cup water

Cook:

Heat skillet over medium high heat, when hot, add

1 TBS oil

small pinch sugar

1/4 tsp salt, add

onions

1/2 tsp rice wine, cook enough to remove raw taste, remove to plate. Heat

1 TBS oil

2 slices of ginger, sizzle, add

small pinch sugar

1/4 tsp salt

beansprouts, sauté 15 seconds, add

1 tsp rice wine, remove to plate, heat

1 TBS oil

2 slices of ginger, sizzle, add

marinated beef and stir fry. add

white part of scallion

minced garlic and stir fry until beef is 70% cooked, add

2 tsp soy sauce

1 tsp dark soy sauce

1/4 tsp sugar, stir fry until color even, stir and add

slurry, mix, BTB, thicken, add

green part of scallion, return

beansprouts

onion and

pinch black pepper,

turn off heat, mix,

Serve.

Shrimp and Snow Peas

Shrimp and Snow Peas

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Yield: 4 to 6

Cook! Stacy Cook

Say some nice stuff about the recipe Jed.

Prep:

  • 4cloves of garlic, minced, divided to 2 portions
  • 2slices of ginger
  • ½onion, sliced into bite sized pieces, separated
  • 12oz snow peas, strings removed

Shrimp and marinade:

  • 12oz shrimp, peeled and deveined
  • small pinch sugar
  • small pinch salt
  • small pinch white pepper
  • 1tsp cornstarch
  • 1tsp sesame oil

Slurry:

  • ½cup water
  • 1tsp corn starch

Stir fry:

  • cooking oil as needed
  • small pinch sugar
  • small pinch salt
  • small pinch sugar
  • ¼tsp salt
  • 2tsp rice wine
  • ¼cup water
  • 2tsp rice wine
  • 1tsp soy sauce
  • ½tsp oyster sauce
  • ¾tsp dark soy sauce
  • 1pinch black pepper


Prep:

Mince garlic, slice ginger, remove strings from snow peas, set them aside.

Marinate:

Pat shrimp dry, add sugar, salt, white pepper, cornstarch and mix. Add sesame oil and mix. Set aside.

Make slurry.

Stir fry:

Heat 1 TBS oil into a hot pan, add a pinch each of sugar and salt. Mix. Add onion and stir fry. Remove to plate.

Add oil, if necessary, add 2 slices of ginger and sizzle for 10 seconds, add half of the garlic, sugar, salt and stir fry for 10 seconds.

Add snow peas and fry until coated in oil. Add 2 tsp rice wine, stir fry to let alcohol evaporate. Add ¼ cup water and cover for 10 seconds. Remove the cover and remove snow peas to plate.

Add oil if needed and add shrimp. Spread shrimp out to single layer and pan fry until browned on both sides. Add the remaining garlic and stir fry until shrimp are about 60% cooked. Add 2 tsp rice wine, Stir fry, when liquid evaporated, season with 1 tsp soy sauce, ½ tsp oyster sauce and ¾ tsp dark soy sauce. Stir fry and add slurry. Bring to boil, stirring until it thickens.

Return snow peas and onions to pan. Add some black pepper and give a few quick stirs, then serve.

Cashew Shrimp

Cashew Shrimp

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Yield: 4-6

Cook! Stacey Cook

Prep:

  • 3cloves of garlic, minced
  • 3slices of ginger
  • 3stalks of green onion, 2-inch sections, green and white separated
  • 7oz celery, cut diagonal, 1-inch wide
  • 6oz zucchini, diagonal half-moons

Optional:

  • snap peas,
  • carrots,

Marinate:

  • 12oz shrimp, peeled, tails removed
  • 1/4tsp salt
  • 1/8tsp sugar
  • 1/8tsp white pepper powder
  • 1tsp cornstarch
  • 1tsp rice wine, mix evenly, add
  • 1tsp sesame oil, mix
  • 1cup roasted cashews

Slurry:

  • 3/4cup water/ unsalted chicken broth
  • 1¼tsp corn starch

Cook:
Heat a large skillet over medium high heat, add
1 TBS oil, when hot, add
1/8 tsp sugar
1/4 tsp salt, add
Celery
Zucchini, stir fry 30 seconds, add
1½ tsp rice wine, cook until liquid is gone. Remove to plate. Add
1 TBS oil, when hot, add
Ginger slices and let sizzle for 15 seconds, add
Shrimp, fry until bottom is golden, turn over and pan fry other side to golden. Add
Minced garlic and white part of scallion, stir fry to add flavor, add
1 tsp rice wine, stir fry until alcohol evaporates. Add
1/2 tsp oyster sauce
1 tsp soy sauce
1 tsp dark soy sauce
1/4 tsp sugar, stir fry until mixed evenly. Mix and add
Slurry, mix and BTB until sauce thickens. Add
Cooked vegetables
White part of scallion
cashews and stir.
Serve.