Best Mu Shu In Moments Recipes

Melting Moments image

Provided by Susan Lee

Categories Dessert

Time 13m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup butter (please don't substitute!)
2 cups flour
2 tablespoons powdered sugar
1/2 cup butter
2 tablespoons maraschino cherry juice
2 teaspoons milk
2 -3 cups powdered sugar, to make a thick frosting

Steps:

Mix butter, flour and powdered sugar.
Roll into balls the size of ping-pong balls.
Place on cookie sheet and flatted to about 1/2 inch.
Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!) When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
(You can just frost the cookie tops to double the cookie total. Also, you may substitute almond extract and a touch of red coloring for the cherry juice).

Mu Shu in Moments image

Yield Makes 4 servings

Number Of Ingredients 14

1/4 cup peanut or vegetable oil
2 large eggs, lightly beaten
2 teaspoons finely grated peeled fresh ginger
1 garlic clove, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 (16-oz) bag coleslaw mix
1/4 cup water
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
3 tablespoons hoisin sauce
1 bunch scallions, coarsely chopped
8 (6-inch) flour tortillas (not low-fat)
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (from a 2-lb rotisserie chicken)
Accompaniments: hoisin sauce; chopped scallions

Steps:

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.
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.
To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up.