Cleaning Out the Pantry: Mushu with Broccoli Slaw

I have been quite insulated from the rising food prices that are so much in the news, because I am ramping up my clean out the pantry project. Last week, we spent $12.00 on food, and I could have spent even less. In about three months I will start complaining about food prices.

One of the discretionary food items I bought was a pack of broccoli slaw, which I picked up from the REDUCED section. Mr. FS and I used to refer to this as USED FOOD. Most people use the slaw in the now ubiquitous Asian slaw recipe, which includes a pack of ramen noodles. You know the one: even if you've never made it, you've no doubt had it at a pot luck.

I like this recipe for an Asian-esque meal, which--fusion-style--also uses flour tortillas. The recipe is from Desperation Dinners.


Mindless Mu Shu Chicken

Makes 4 servings

Cook's note: You can substitute broccoli slaw for half of the cabbage coleslaw, if desired. If you can't find a 16-ounce bag of the coleslaw mix, use 16 ounces of fresh shredded cabbage.

5 teaspoons vegetable oil or peanut oil

1 bunch green onions (for 1 cup chopped)

1 large package (16 ounces) coleslaw mix (see Cook's note)

1/2 cup sliced fresh mushrooms

1/2 to 3/4 pounds boneless, skinless chicken breasts (about 2)

2 teaspoons cornstarch

1/4 cup sherry or white wine

1/4 cup reduced-sodium soy sauce

1/2 teaspoon bottled minced garlic

2 teaspoons Asian (toasted) sesame oil

8 small (8-inch) flour tortillas

Hoisin sauce or plum sauce, to taste

Heat vegetable oil in an extra-deep 12-inch skillet over medium heat.

Slice the green onions, using all of the whites and enough of the tender green tops to make 1 cup. Immediately add the onions, coleslaw mix and mushrooms to the skillet. Increase the heat to medium-high. Cook, stirring frequently.

Meanwhile, cut the chicken through its width (the short way) into 1/4-inch-wide strips, adding to the skillet as you slice. Continue to stir and cook until the chicken is no longer pink, about 5 minutes.

Mix the cornstarch into the sherry in a small jar that has a lid. Shake well to combine.

When the chicken is done, shake the sherry mixture again, and add it to the skillet along with the soy sauce, garlic and sesame oil. Stir well. Cook until the mixture thickens slightly, about 1 to 2 minutes. Remove the skillet from the heat.

Place the tortillas between two paper towels, and microwave, uncovered, until warmed through, about 1 minute.

To serve, spread hoisin or plum sauce on each tortilla. Divide chicken mixture over. Roll up, burrito style, and serve.

PER SERVING: 519 calories; 24 g protein; 63 g carbohydrates; 5 g fiber; 16 g fat (4 g saturated); 33 mg cholesterol; 1,190 mg sodium



I'm going to substitute for or leave out the chicken and various other things. This is a somewhat gimmicky recipe (and the book is filled with even more gimmicky recipes), but I like it a lot: it satisfies my Chinese-food-of-childhood cravings, which used to be satisfied at Kwong Ming in Wantagh. OMG: the restaurant still exists!