Crumbled flatbread in lamb broth with slow cooked lamb, thin cellophane noodles, dried lily flowers, and wood ear mushrooms

Lamb Stew

This moo shu chicken dish combines sliced chicken with an umami-rich sauce, shredded cabbage, and shiitake mushrooms.

Mu Shi Chicken

Savor the rich flavors of our tender Pork Strips, perfectly complemented by succulent Boneless Spareribs, and paired with fluffy Egg Foo Yong. This delightful combination is a fusion of textures and tastes, offering a mouthwatering experience that will leave you craving more. Each bite is a celebration of savory goodness, expertly crafted to satisfy your appetite and elevate your dining experience.

Pork Strips, Boneless Spareribs, Egg Foo Yong

In a large pot, heat olive oil over medium heat. Add the cubed lamb and brown on all sides, about 5-7 minutes.

Brown the Lamb

Add the chopped onion, minced garlic, sliced carrots, and chopped celery to the pot. Sauté for another 5 minutes until the vegetables are softened.

Sauté the Vegetables

Pour in the beef broth and soy sauce. Stir to combine and bring to a boil. Once boiling, reduce the heat to low and let it simmer, covered, for about 1.5 to 2 hours until the lamb is tender.

Add Liquids and Simmer

In the last 30 minutes of cooking, soak the cellophane noodles in hot water for about 15 minutes. Rinse the dried lily flowers and wood ear mushrooms, then add them to the stew.

Prepare the Noodles and Mushrooms

Add the soaked cellophane noodles to the stew and stir gently. Season with salt and black pepper to taste. Cook for an additional 10 minutes.

Add Noodles and Final Seasoning

Ladle the stew into bowls, top with crumbled flatbread and garnish with fresh parsley. Enjoy!

Serve

Lamb shoulder, cubed

Flatbread, crumbled

Cellophane noodles

Dried lily flowers

Wood ear mushrooms, dried

Onion, chopped

Garlic cloves, minced

Carrots, sliced

Celery stalks, chopped

Beef broth

Soy sauce

Salt

Black pepper

Olive oil

Fresh parsley, chopped (for garnish)

Slice the chicken breasts into thin strips. Season with salt and black pepper.

Prepare the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

Cook the Chicken

In the same skillet, add the remaining tablespoon of vegetable oil. Add garlic, ginger, shiitake mushrooms, and shredded cabbage. Sauté for 3-4 minutes until the vegetables are tender.

Sauté Vegetables

Return the cooked chicken to the skillet. Add soy sauce, hoisin sauce, rice vinegar, and sesame oil. Stir well to combine and cook for an additional 2-3 minutes.

Combine Ingredients

Serve the Mu Shi chicken mixture in warm flour tortillas or rice wrappers, garnished with sliced green onions.

boneless, skinless chicken breasts

shiitake mushrooms, sliced

shredded cabbage

soy sauce

rice vinegar

hoisin sauce

sesame oil

garlic, minced

ginger, minced

green onions, sliced

vegetable oil

salt

black pepper

flour tortillas or rice wrappers

Slice the boneless spareribs into thin strips. In a bowl, combine pork strips with soy sauce, cornstarch, garlic powder, salt, and pepper. Marinate for at least 30 minutes.

Prepare the Pork

Chop the green onions and bell pepper into small pieces. Set aside.

Prepare the Vegetables

In a separate bowl, beat the eggs and mix in the chopped green onions and bell pepper.

Make the Egg Mixture

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated pork strips and stir-fry until cooked through, about 5-7 minutes. Remove and set aside.

Cook the Pork

In the same skillet, add the remaining 2 tablespoons of vegetable oil. Pour in the egg mixture and cook until the edges start to set. Add the cooked pork on top of the eggs, then fold the eggs over to form an omelet. Cook until the egg is fully set, about 3-4 minutes.

Cook the Egg Foo Yong

Carefully slide the Egg Foo Yong onto a plate and serve hot. Optionally, garnish with additional green onions.