Moo Shu Chicken - cooking recipe

Ingredients

400 g chicken breasts, cut into thick strips
1 teaspoon peanut oil (unnecessary with non-stick frying pan) (optional)
400 g green cabbage, thinly sliced (You can buy the chopped cabbage and carrot to save time)
3/4 cup carrot, peeled and shredded
250 g mushrooms, thinly sliced
1 bunch green onion, sliced
1 teaspoon freshly grated ginger (use more if you like)
64 inches flour tortillas, warmed
1 (12 ounce) jar hoisin sauce
Marinade
2 tablespoons soy sauce, reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil (olive oil works fine too)
3 garlic cloves, crushed
2 teaspoons freshly grated ginger
2 teaspoons sugar

Preparation

Slice chicken into thin strips.
In a medium bowl, combine marinade ingredients and add chicken, tossing to coat.
Cover and marinate in refrigerator for 15-30 minutes.
Remove chicken from refrigerator and discard marinade.
Heat wok and add peanut oil.
Add chicken and stir-fry until it turns white- for about 5 minutes.
Add mushrooms and ginger.
Cook and stir for 2-3 minutes.
Add cabbage, carrots and green onions.
Stir for 2 minutes and remove from heat.
To serve, spread one side of each tortilla with 2 tsps.
of Hoi sin sauce, spoon 1/2 cup chicken mixture in centre of each tortilla.
Fold bottom-up and serve.