Serves 4–6

While Mu Shu Pork is a popular restaurant dish, the basic recipe can be adjusted to use with chicken, beef, and even vegetables.

½ pound boneless, skinless chicken legs or thighs

1 tablespoon soy sauce

2½ teaspoons sugar, divided

2 teaspoons cornstarch

4 water chestnuts, fresh if possible

2 green onions

½ cup water

1 tablespoon dark soy sauce

1 tablespoon hoisin sauce

¼ teaspoon sesame oil

2 eggs

¼ teaspoon salt

3–4 tablespoons oil for stir-frying

1 slice ginger, minced

• Cut the chicken into thin slices. Add the soy sauce, 2 teaspoons sugar, and cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.

• If using fresh water chestnuts, peel and cut in half. If using canned, rinse with warm water to remove any “tinny” taste, drain well, and cut in half. Cut the green onions into 1-inch pieces on the diagonal.

• Combine the water, dark soy sauce, hoisin sauce, ½ teaspoon sugar, and sesame oil, and set aside.

• Lightly beat the eggs and stir in ¼ teaspoon salt. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, turn up the heat and scramble the eggs. Scramble quickly and remove from the wok.

• Add 2 more tablespoons oil to the wok. When oil is hot, add the chicken and stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.

• Add more oil if needed. Add the ginger and green onions and stir-fry until aromatic. Add the water chestnuts. Make a well in the middle of the wok, add the sauce and bring to a boil. Add the chicken and scrambled egg. Mix through and serve hot.