I haven't posted much in the way of recipes lately, have I? Things have been so hectic around here that I've been falling back on my old tried-and-true repertoire for the most part—plus a fair amount of take-out. A while back, though, I made this quickie version of Chinese mu shu, which I thought was delicious. Turns out Andy doesn't even like mu shu, so I probably won't be making it again any time soon!
2 large eggs, lightly beaten
2 teaspoons finely grated peeled fresh ginger
1 garlic clove, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 (16-oz) bag coleslaw mix
1/4 cup water
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
3 tablespoons hoisin sauce
1 bunch scallions, coarsely chopped
8 (6-inch) flour tortillas (not low-fat)
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (from a 2-lb rotisserie chicken)
Accompaniments: hoisin sauce; chopped scallions
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up.