You'll see that this classic Chinese restaurant dish isn't really hard to make at home. While this is typically served with a hoisin sauce (a sweet Asian condiment), you can easily skip it for something I enjoy more - Sriracha. Smarts: No need to find authentic 'mushu' wrappers. Flour tortillas work just fine!
Green onions - 3 stalks , chopped, white and green parts separated
Green cabbage - 1/2 head , sliced
Carrots - 1/2 lb , grated / shredded
Shiitake mushrooms - 1/4 lb , sliced
Chicken breasts - 1 lb , sliced
Soy sauce, low-sodium - 2 Tbsp
Mirin - 1 Tbsp
((This is a Japanese rice wine. If you can't find it, try a splash of white wine))
Brown sugar - 2 tsp
Water - 1/2 cup
Corn starch - 1 Tbsp
Cooking oil - 1 Tbsp
Flour tortillas - 8
Hoisin or Sriracha sauce (opt) - for serving
((Hoisin sauce is commonly used for mushu, but if you don't think you'll use it often, no need to purchase))
Heat a wok over medium-high heat. Add in cooking oil and then carrots and cabbage to heated oil. Saute for ~5 minutes and then add in white parts of green onions, garlic, and mushrooms.
Push all the vegetables to the side forming a hole in the middle (like a donut). Place chicken in the donut hole. Give your sauce a stir, and then pour it over the chicken.
Once sauce starts to bubble and darken, toss to mix. Continue to stir-fry until chicken is cooked through.
Warm tortillas. Let everyone assemble their own mushu wraps using hoisin or Sriracha sauce, filling, and green parts of green onion.