We featured this Chinese restaurant classic in June of 2014. In its reviews, you'll definitely 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: Since mushu wrappers aren't paleo friendly, we'll enjoy this over eggs instead.
Heat a wok over medium-high heat. Add in first part of cooking oil and eggs to heated oil. Lightly scramble and then remove from wok when done.
Return wok to medium-high heat and add second part of cooking oil. Once oil is heated, add coleslaw mix. 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 (since the chicken has been sliced into thin strips, this shouldn't take more than another 4 to 5 minutes).
Enjoy your mushu saute with Sriracha sauce and green parts of green onion over scrambled eggs.
Overall we liked this dish. Next time, I'd spice up the sauce a little more and take more care not to cook the cole slaw mix to mush. But still tasty and worth making again.
Yum! Used a broccoli slaw and just regular mushrooms. We had sriracha sauce which was good, hoisin as well would have added more flavor. Just used flour tortillas that were on hand. Doubled the sauce because we wanted it to be extra saucy, that made more than enough.