Product Used

Mu Shu Chicken Sauce

　

Serving Size

4

Cooking Method

Stir-Fry

Preparation Time

8 mins

Cooking Time

5 mins

1

head

cabbage shredded

1

whole

carrot cut into matchsticks

.25

pound

button mushrooms or shitake, sliced (optional)

1

pound

chicken boneless skinless or pork meat, cut into strips

2

Tablespoon

cooking oil

1

whole

egg beaten

2

green onions chopped

1

package

tortillas (flour)

1

package

Mu Shu Chicken Sauce

1.

Heat oil over high heat in a large frying pan or wok.

2.

Add chicken or pork and stir-fry for 1 minute.

3.

Add beaten egg and cook for 2 more minutes. Add all vegetables and mushrooms. Stir-fry for 2 minutes until cabbage is cooked but still crisp.

4.

Add 3/4 pouch of Lee Kum Kee Mu Shu Chicken Sauce. Bring to a simmer, then serve with tortillas. Save remaining sauce for table service.