Mu Shu Stoup - cooking recipe

Ingredients

1/4 cup vegetable oil, divided
1 lb chicken cutlet, thinly sliced
1/2 lb shiitake mushroom, stemmed and sliced
1 cup carrot, shredded
4 garlic cloves, chopped
1 head savoy cabbage, cored and shredded
1 (13 ounce) package pot stickers
2/3 cup water
6 scallions, whites and greens, cut into 1-inch pieces
1/3 cup tamari (dark soy sauce)
2 quarts chicken stock
2 eggs, beaten

Preparation

Heat 2 tablespoons vegetable oil at the bottom of a soup pot over medium-high to high heat and add protein of choice and stir fry: shrimp until just pink, chicken or pork until lightly browned. Add mushrooms, carrots and garlic, cook for 2 minutes, then add cabbage and wilt it, 5 minutes.
While cabbage cooks, add 2 tablespoons vegetable oil to a skillet and arrange pot stickers in it. Add 2/3 cup water and turn on to medium-high heat. Cook for 8 minutes to evaporate the water, then let the pot stickers brown 1 minute more.
Add scallions, soy sauce and black pepper and stir to combine, then add stock and bring to a boil. Stir in beaten eggs and continue to stir in pot until they are cooked and scattered throughout the stoup.
Place a few pot stickers in the bottom of a soup bowl and top with soup.