Mu Shu Chicken
This is less of a recipe and more of a leftover put-together. I know the tortillas are not exactly like the traditional pancakes, but work great for a quick meal.
2 cups shredded, cooked chicken
1/2 - 1 pound cabbage, shredded or bagged cole-slaw mix
1 cup carrots, cut up (diced, julienne, anyway you prefer)
1-2 cups green veg (like broccoli, snow peas, etc),
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp. ginger, minced
2 eggs, beaten with a pinch of sugar
4 Tbs. Hoisin sauce, plus extra for serving
2 Tbs. soy sauce
2-3 Tbs. cooking oil
8-10 small wheat tortillas
Heat wok on medium-high without oil. Add tortillas one at a time and heat on both sides. Pile tortillas on a plate and continue with remaining. Cover tortillas with foil to keep warm. Add about 2 Tbs. of cooking oil to the wok. Add garlic and ginger stirring constantly. Add vegetables and continue to stir-fry. When the vegetables appear to be somewhat, but not thoroughly cooked, push them to the side of the pan. You may need to add a touch more oil before adding the beaten eggs. Allow them to cook for about a minute until they begin to set, then scramble and mix into the vegetables. Add chicken and sauces and continue to cook until heated through. Serve with warm tortillas and extra hoisin sauce.