Last updated on May 11, 2013 by Liza Hawkins
I’m pretty boring with my Chinese food delivery orders.
Kung Pao Chicken, no vegetables, extra peanuts.
Fried Dumplings.
Crab Wontons.
Don’t judge on the “no vegetables” part, please. For whatever reason, I prefer my Kung Pao not loaded up with sliced carrots and water chestnuts. Maybe it’s because the first time I ate Kung Pao it was just outside of Washington, D.C., where I grew up, at a restaurant where I was the only non-Asian diner, and I was told was known to be “authentic.” They didn’t have any vegetables in their Kung Pao Chicken.
Who knows if that really is the authentic way or not; I’m hooked. But sometimes I get a wild hair and order something different. Something not at all like Kung Pao: Moo shu chicken! Between the yummy hoisin sauce, the moo shu pancakes and overstuffed container of shredded chicken and cabbage, it’s a landslide of food.
In fact, I’ve always wondered why the ratio of chicken to pancakes is so incredibly off. Four pancakes (think 8″ thin, wrapper-like, flour tortillas) to a mountain of shredded chicken means there is always leftover chicken. Always. And, our delivery place always sends an extra carton of rice, even though the dish is meant to be eaten with the pancakes.
It’s a match screaming to be used up in a next day leftover dinner.
Thai Galangal Lemon Grass Chicken Stir-fry
Prep: 5 minutes | Cook: 10 minutes | Serves: 4
Ingredients
2 cups moo shu chicken (leftover from Chinese takeout)
1 medium onion, diced
2 tablespoons olive oil
1 12-oz bottle WorldFoods Thai Galangal Lemon Grass Stir-fry Sauce
Directions
In a large skillet or wok, sauté the onions in olive oil over medium-high heat until they’re translucent, about 3 minutes. Add the moo shu chicken and the stir-fry sauce, and toss to combine. Continue cooking until heated through, about 5 minutes.
Serve over steamed white rice.
Disclosure: As part of the Maryland Fusion Taste Team with WorldFoods, I received a hamper of sauces at no charge.
