Mu Shu Recipe
Choice of protein. Southern guang style broad rice noodle wok fried to order. Fun and light. Wok tossed veggies and thin wheat wrappers with Chef's zesty plum sauce.
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Ingredients
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Protein
Noodles & Wrappers
Vegetables
Sauce
Garnish (Optional)
Method
Preparation
- 1
Prep the Ingredients
Thinly slice the chicken breast or shrimp if using. Julienne the carrot, green bell pepper, and zucchini. Chop the green onions, and mince the garlic and ginger.
- 2
Soak the Noodles
Soak the broad rice noodles in hot water for about 20 minutes or until they are soft. Drain and set aside.
Cooking
- 3
Stir-Fry the Protein
In a large wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the sliced chicken or shrimp, season with black pepper, and stir-fry for about 3-5 minutes until cooked through. Remove from the wok and set aside.
- 4
Stir-Fry the Vegetables
In the same wok, add a bit more sesame oil if needed. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Then, add the julienned carrot, green bell pepper, and zucchini, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
- 5
Combine Noodles and Sauce
Add the soaked broad rice noodles to the wok along with the cooked protein. Pour in the soy sauce and zesty plum sauce. Toss everything together gently to combine and heat through for about 2 minutes.
Serving
- 6
Wrap and Serve
To serve, place a portion of the Mu Shu mixture onto a thin wheat wrapper, add sesame seeds and chopped cilantro as garnish if using. Roll it up and enjoy your fun and light meal!
