|1 lb. chicken tenders
||About 1 dozen shiitake mushrooms
|Chopped ginger (about a 2" knob)
||1 heaping Tbl. chopped garlic
||1 red bell pepper
|3 scallions, sliced (greens and whites)
||3 Tbl. hoisin sauce
|Mu shu wrappers (flour tortillas will suffice)
Remove and discard the shiitake stems; slice the caps thin.
Cut the chicken into bite-sized pieces, but they don't have to be
tiny. Cut the bell pepper into smallish pieces.
Put a Tbl or two of peanut oil into a nonstick skillet, and heat
until the oil begins to smoke a bit. Saute half the chicken until
done and a bit browned. Remove, put in a little more oil, and
repeat with the rest of the chicken. Remove from skillet.
Add a bit more oil, and saute the mushrooms until a little browned. Remove and put with the chicken.
Add a bit more oil, and saute the ginger and garlic briefly, until
fragrant. Add the bell pepper and stir. Scrape about half
the zest of the orange into the skillet, using Microplane grater.
Add the chicken and mushrooms, and reheat. Add the
scallions. Add the hoisin sauce, and stir to mix
thoroughly. Remove from heat, squeeze 1/4 of the orange juice in,
and stir in the juice.
Serve immediately, with wrappers, and extra hoisin on the side if needed.