Quick Mu Shu
A rotisserie chicken, pre-shredded cabbage, and flour tortillas make short work of this kid-favorite Chinese dish, and, like its Mexican counterpart -- the burrito -- it makes a well-balanced meal in a single, fun-to-eat package.
- Heat the oven to 300. Wrap the stack of tortillas first in damp paper towels and then, tightly, in foil, and put them in the oven to heat while you prepare the filling.
- Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat, then cook eggs, scrambling, until cooked. Transfer the eggs to a plate. Add the remaining 2 tablespoons of oil to the skillet and cook the garlic, stirring constantly, until fragrant -- about 30 seconds. Add the coleslaw mix, scallions, celery, bamboo shoots, and 2 tablespoons water and cook, covered, over high heat, stirring occasionally, until the cabbage is tender but still retains a bit of bite, about 5 minutes.
- Stir together the soy sauce, sesame oil, remaining 2 tablespoons water, and oyster sauce in a mug, then add it to coleslaw mixture along with the eggs and chicken, and cook, stirring, 2 minutes. Remove from heat.
- To assemble, spread hoisin or plum sauce on each tortilla and top with mu shu mixture, then roll up, tucking up the bottom to prevent leak-out.