Vegetarian Mu Shu Chicken

Vegetarian mu shu chicken

I've made this Mu Shu with easy to find ingredients. Typically, at Chinese restaurants, you'll find Mu Shu with wood ear fungus, tiger lily buds, and bamboo shoots. While these can all be found at Chinese grocery stores, it may not be so convenient or easy to find. Feel free to use pork or chicken instead of the vegetarian chicken I've used in this recipe.



1 (627g) cabbage, shredded 3 minutes
2 (210g) carrot, shredded 3 minutes
7 (77g) shiitake, sliced 1 minute
3 cloves (16g) garlic, minced 1 minute
2 tbsps (23g) ginger, minced 1 minute
1 (147g) onion, thinly sliced 1 minute
2 (170g) baked tofu, sliced matchsticks 1 minute
1 tbsp (14g) garlic oil
1 tbsp (14g) sesame oil
3 tbsps (42g) sake
3 tbsps (42g) soy sauce
2 tsps (12g) salt
½ tsp (3g) sugar
½ tsp (3g) black pepper, freshly ground 1 minute


2 cups (240g) all-purpose flour
½ tsp (3g) salt
4 cups (946g) water


4 cutlets (440g) vegetarian chicken meat
5 stalks (44g) scallions, finely slivered in 2" lengths 1 minute
½ cup (168g) hoisin sauce


  1. In a large wok, heat the garlic and sesame oil on medium heat. When the wok is hot, add the garlic, ginger, and onions to saute for for 1 minute. 5 minutes
  2. When the fragrance of garlic, ginger, and onions have emerged, add the tofu and shiitake mushrooms. Saute for about 1 minute. 1 minute
  3. Add the shredded carrots and cabbage and stir thoroughly. Add the sake, soy sauce, salt, sugar, and black pepper. Cook for 3-5 minutes and keep stirring. 5 minutes
  4. The filling should be ready when the carrots are fully cooked and the cabbages have become soft and wilted. When it is ready, place the filling in a large colander to drain the released liquids. 1 minute
  5. To make the wraps, preheat a greased non-stick pan on medium heat. While the pan is preheating, make the batter by mixing the flour, salt, and water thoroughly until no lumps exist. 1 minute
  6. In the hot, greased non-stick pan, pour 1/4 cup of batter in the center. Be sure to move the pan in a circular motion to allow the batter to spread evenly outward. 1 minute
  7. In about one minute, the top of the wrap should become semi-translucent, indicating it is ready to flip. Cook the other side for another minute. 2 minutes
  8. Repeat steps 6 and 7 until all the batter is finished. Keep the wraps made warm in a tortilla warmer until ready to serve. 25 minutes
  9. Grill or cook the vegetarian chicken meat in however fashion you like and cut into small strips. 1 minute
  10. To assemble the wraps, first spread a thin layer of hoisin sauce, then top with filling, meat, and slivered scallions. Enjoy immediately while hot! 1 minute
Vegetarian mu shu chicken ndata