Mu Shu In Moments

• 1/4 cup peanut oil
• 2 large eggs, lightly beaten
• 2 teaspoons fresh ginger
• 1 garlic clove, finely chopped
• 1/4 teaspoon hot red pepper flakes
• 1 (16 ounce) bag coleslaw mix
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons hoisin sauce
• 1 bunch scallion, coarsely chopped
• 8 (6 inch) flour tortillas (not low-fat)
• 2 1/2 - 3 cups cooked chicken
• Accompaniments
• hoisin sauce, chopped scallions

1. yield: Makes 4 servings.
2. active time: 10 minute.
3. total time: 25 minute.
4. Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time.
5. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
6. Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
7. To assemble, spread hoisin on each tortilla and top with mu shu mixture, shredded chicken and scallions, then roll up.

peanut oil, eggs, fresh ginger, garlic, hot red pepper, coleslaw mix, water, soy sauce, sesame oil, hoisin sauce, scallion, flour tortillas, chicken, accompaniments, hoisin sauce

Taken from www.food.com/recipe/mu-shu-in-moments-452911 (may not work)