Saturday, October 20, 2012

Mu Shu Chicken

I have been thinking of what meals I've made recently that would be Paleo friendly and this was one I thought of. This dish is traditionally eaten on crepes, but since we're not eating flour I just used lettuce and made a sort of lettuce wrap. I could have also made a coconut flour crepe, but I was really hungry and didn't want to mess with it this time.

4 boneless, skinless chicken breasts
2 cups cabbage thinly sliced (Napa cabbage or regular cabbage will work in this recipe)
1 onion thinly sliced
1 1/2 cups shitake mushrooms, sliced (woodear mushrooms would work too)
5 eggs, scrambled
1 bunch scallions,  sliced into long slices
1 cup bean sprouts
2 tbsp. coconut oil
Salt to taste

First slice the chicken breast into thin long strips. Season with salt.    Add 1 tbsp. of coconut oil to a non-stick pan and turn the heat up to high.  Saute the chicken in batches until it is cooked through and browned.  Set aside.  While the chicken is cooking, slice your onion.  The thing I really like about this dish is the charred flavor you get from all of the veggies.  The trick to achieving this flavor is to place your wok over your burner and turn to high.  Add the onions without any oil and let them cook undisturbed for a few minutes.  Take a spatula and stir to saute them evenly, but do not over cook.  Transfer to a holding plate.  Next slice your cabbage and do the same thing with the cabbage that you did with the onions, again remembering not to overcook.  The veggies in this dish should be nice and crunchy.  Transfer the cabbage to your holding plate.  Next add a little coconut oil to your wok and add in the sliced shitake mushrooms.  Cook over high heat until the mushrooms brown.  As your chicken cooks, transfer it to your holding plate.  Next beat the eggs and cook them in a non-stick pan (I used the one I cooked the chicken in).  Once the chicken and eggs are cooked, add all of the contents of your holding plate to the wok.  In addition to this add the eggs, bean sprouts and scallions.  Toss evenly.  Serve immediately.   I served this with some sambal, and typically some hoisin would go well with this, but that isn't paleo so I opted out.

1 comment:

Sophie said...

I just spent a bit of time looking over your recipes and beautiful photos! I love your blog and the dishes you've shared -- a wonderful combination of healthfulness and good flavors. This especially looks delicious! I'm also taken with your Vietnamese fried rice. You certainly know your stuff :) I hope you keep writing!

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