Ingredients

1 pkt soy chicken or possibly 4 c. of baked tofu sliced
1/2 c. orange juice
4 c. spinach
4 c. napa cabbage julienned
4 c. shiitake mushrooms sliced
3 c. leek julienned
3 c. carrots julienned
2 c. red bell peppers julienned
6 x cloves chopped garlic
2 Tbsp. chopped ginger
1 tsp canola oil
8 x Moo Shu pancakes or possibly low-fat flour tortillas or possibly 8 c. brown rice
8 tsp Hoisin Sauce
Sauce for Moo Shu
1/4 c. low-sodium soy sauce
1/3 c. Mirin
1 Tbsp. hoisin sauce
1 Tbsp. cornstarch dissolved in
3 Tbsp. water

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Moo Shu Soy Chicken

Servings: 4

Peel skin off skin from soy chicken. Shred soy chicken or possibly sliced tofu and place in bowl with orange juice. Let marinate while you prepare the remainder of the recipe. Combine all the vegetables, garlic and ginger and set aside.
Prepare the Moo Shu sauce be placing all the ingredients in a small bowl.
Whisk the ingredients together till the cornstarch dissolves. Set aside.
Heat wok or possibly saute/fry pan with canola oil. Heat pan on high for 3 min or possibly till pan is very warm. Be careful which oil does not reach the smoking point. If it does turn the heat down.
Drain the soy mix and combine soy mix with the vegetable mix.
Place in warm pan. Stir well and quickly. When vegetables are barely cooked add in Moo Shu sauce. Mix thoroughly till sauce thickens. Remove from heat.
When serving place 1 tsp. hoisin sauce on each opened pancake or possibly tortilla. Divide Moo Shu vegetable mix equally among the 8 pancakes.
Roll pancakes to enclose mix. Serve with extra hoisin on the side. If serving with brown rice, mix the hoisin sauce in the brown rice and top with soy/vegetable mix.
Yield: 4 servings