Moo Shu Chicken and Rice

Instructions

1. Place the dried wood ear mushrooms in a bowl and cover with hot water. Let stand for 25 minutes.

2. Meanwhile, in a medium bowl, combine the soy sauce, sesame oil, cornstarch and hoisin sauce. Remove half of the marinade and set aside. Add the sliced chicken to the remaining marinade and mix well to coat. Marinate for 20 minutes.

3. Prepare rice according to package instructions. Keep warm.

4. When the wood ear mushrooms are soft, drain them and cut them into thin strips.

5. Heat 1/3 of the oil in a wok or large nonstick pan over medium heat. Add the eggs and cook in an even layer until egg sets, about 2 minutes. Flip the eggs over to finish cooking on the other side, about 1 minute more. Remove the egg and cut it into thin strips.

6. Add another 1/3 of the oil to the pan and increase the heat to medium high. Add the marinated chicken. Stir-fry for 5 minutes or until just cooked through. Remove to a bowl.

7. Add the final 1/3 of the oil to the pan. Add the ginger and garlic and stir-fry briefly, taking care not to burn the garlic. Add the mushrooms and cabbage and cook for 2-3 minutes, until tender.

8. Return the chicken and egg to the pan with the vegetables, add the scallions, then add the reserved marinade and mix well. Let simmer for 30 seconds to 1 minute, until slightly thickened and everything is warmed through. Serve immediately over a bed of rice.