Recipes Global Cuisines Asian Moo Shu Chicken with Mandarin Pancakes Be the first to rate & review! 2 Photos This is a decidedly American version of moo shu chicken, but fast to make! The Mandarin pancakes, also called moo shu shells, can be found in almost any Asian market, but feel free to use flour tortillas. Keep in mind the moo shu shells are much thinner than a typical flour tortilla, and have a different (pasta-like) taste. Submitted by thedailygourmet Published on April 11, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 10 mins Additional Time: 10 mins Total Time: 50 mins Servings: 5 Yield: 5 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings Marinade: ¼ cup hoisin sauce ½ cup rice vinegar 2 cloves garlic, minced 1 tablespoon oyster sauce 1 tablespoon soy sauce ½ teaspoon toasted sesame oil ½ teaspoon Chinese five-spice powder ½ pound chicken tenders, sliced on the diagonal into thin strips 2 tablespoons sesame oil, divided ½ cup shiitake mushrooms, stemmed and thinly sliced ½ cup shredded napa cabbage ½ cup julienned carrots ½ cup julienned red cabbage 4 scallions, green parts only, thinly sliced 2 tablespoons water 1 large egg, beaten 10 Mandarin pancakes Directions Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes. Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok. Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water. Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine. Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute. Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. I Made It Print Nutrition Facts (per serving) 374 Calories 14g Fat 43g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 374 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 14% Cholesterol 65mg 22% Sodium 869mg 38% Total Carbohydrate 43g 16% Dietary Fiber 4g 13% Total Sugars 6g Protein 18g 37% Vitamin C 11mg 12% Calcium 125mg 10% Iron 4mg 20% Potassium 336mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.