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Mu Shu Chicken


Mu shu stir-fried pork originates from the north of China, and was originally a stir-fried dish of finely chopped pork and Chinese cabbage that was served stuffed in wheat flour pancakes or soft steamed wheat flour buns. I have decided to vary the dish and instead use tinned bamboo shoots, diced chicken, crunchy wood ear mushrooms and dry-roasted peanuts.

Serve with ready bought wheat flour pancakes or buy an iceberg lettuce and use the leaves as ‘wraps’ for the chicken. Instead of the mustard greens or gherkins, you could use courgettes – they won’t have the same intense flavour, but will give texture.


•To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

•Use msg free products where possible.

•Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

•A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

•Use low sodium soy sauce where possible


4 tablespoons groundnut oil

2 eggs, lightly beaten

1 garlic clove, crushed and finely chopped

1 tablespoon freshly grated root ginger

250g/9oz skinless chicken breast fillets, diced

1 tablespoon Shaohsing rice wine or dry sherry

2 dried Chinese mushrooms or dried shiitake mushrooms or dried porcini mushrooms, pre-soaked in hot water for 20 minutes, drained and finely diced

1 small carrot, diced

50g/2oz gherkins or preserved mustard greens finely diced, or courgettes (see above)

50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped, or diced fresh shiitake or chestnut mushrooms

120g tin bamboo shoots, drained and diced

1 handful of dry-roasted peanuts

2 tablespoons light soy sauce

1 teaspoon toasted sesame oil

2–3 pinches of ground white pepper

To serve:
12 leaves from a small iceberg lettuce or 12 small wheat flour pancakes, steamed in a bamboo steamer for 5–6 minutes

16 Ingredients - Serves 4



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