Mushu Wraps

재료

• 1/2 티스푼 sugar
• 15 pieces wood ear mushrooms
• 1/2 cup hoisin sauce
• 2 테이블스푼 soy sauce
• 2 개 점보 eggs
• 8 장 대형 잎파리 lettuce
• 1 cup egg whites
• 1 tbsp white pepper
• 1/4 티스푼 salt
• 4 cups shredded napp cabbage
• 2 쪽 대형 scallions sliced
• 8 oz skinless chicken thighs

조리법

1. Marinade chicken with soy sauce, salt, sugar, white pepper for 30 minutes.
2. Reconstitute dried wood ear by pouring boiling water to cover 1.5" of wood ear.
3. Let sit for 20-30 minutes, drain, squeeze out excess water.
4. Cut or shred everything (except the lettuce or mushu wraps) so you can enjoy them as bite-sized pieces in a wrap.
5. In a hot pan or wok scramble the egg, set aside.
6. Cook the chicken, add vegetables (except scallions) and cook lightly so that the vegetables remain crisp. Add back egg.
7. Now you are ready to eat. Place hoisin sauce and sliced scallion in wrap and fill with chicken and vegetable mix.
8. Note: I used lettuce wraps but if you can, use mushu wraps, which are even better.