This was a last minute attempt in the kitchen the other night. I had mostly everything in the fridge to put this together. So delicious. We used the heat and serve tortillas from Costco. We left them a little undercooked and they tasted almost exactly like my favorite restaurant style Moo Shu.
1 tsp. Canola oil
2 boneless, skinless chicken breasts, cut into thin strips
1/2 -1 small onion sliced
1 Tbs. grated peeled fresh ginger
2-3 garlic cloves, minced
1/4 small head purple cabbage (1 cup)
1/4 small head green cabbage (1 cup)
1 carrot, cut into matchstick- thin strips
3 Tbs hoisin sauce
Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles.
Pour in the oil and swirl to coat the pan, then add the chicken, onion, ginger and garlic.
Stir-fry until the chicken is browned and cooked through (about 4-5 minutes)
Add the carrots and cabbage until crisp-tender (about 5 minutes)
Add the hoisin sauce and cook, stirring constantly, until heated through. (about 1 minute)
Remove the skillet/wok from heat.
Spoon into tortillas and serve.