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1
Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl.
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2
Season with salt and pepper.
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3
Add the sliced chicken and toss to coat evenly.
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4
Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
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5
Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat.
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6
Using a slotted spoon, strain the chicken add to the very hot wok or skillet.
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7
Cook, allowing it to brown, stirring occasionally, about 2 minutes.
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8
Add the red bell pepper and the onion slices, allowing them to soften, another minute.
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9
Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes.
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10
Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts.
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11
Remove from the heat and set aside, keeping warm.
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12
Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil.
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13
Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes.
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14
Once cooked, break up the eggs with a rubber spatula and add to the chicken.
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15
Toss to combine.
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16
Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions.
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17
Top with some mu shu chicken, sesame seeds and scallions.
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18
Add cilantro leaves if desired.
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19
Roll up like a crepe and serve with Sriracha if desired.
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20
In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
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21
Heat a crepe pan or 8-inch nonstick skillet over medium heat.
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22
Very lightly coat the skillet with nonstick cooking spray.
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23
Ladle in 1/4 cup of the batter.
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24
Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom.
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25
Add 1 to 2 tablespoons scallions to each pancake at this point.
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26
Cook the pancake until the underside is pale and just firmed up, about 1 minute.
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27
Flip the pancake over and cook for another 30 seconds.
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28
Remove from the skillet and transfer to a plate and cover with a kitchen towel.
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29
Continue with the rest of the batter until all the pancakes have been made.
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30
Keep warm until ready to serve.
