Mu Shu Chicken Patties With Seared Napa Cabbage

• 2 lbs ground chicken
• 4 scallions, finely chopped
• 1 tablespoon fresh ginger, grated
• 3 tablespoons tamari soy sauce
• 3 garlic cloves, finely chopped
• 1 tablespoon grill seasoning
• 3 tablespoons vegetable oil
• 1 small napa cabbage, shredded
• 2 tablespoons toasted sesame seeds
• hoisin sauce, to pass around the table

1. In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties.
2. In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking. Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.
3. Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds.
4. Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.

ground chicken, scallions, fresh ginger, soy sauce, garlic, grill seasoning, vegetable oil, cabbage, sesame seeds, hoisin sauce

Taken from www.food.com/recipe/mu-shu-chicken-patties-with-seared-napa-cabbage-223360 (may not work)