Mu Shu Stoup Recipe

Name: Mu Shu Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Place a few pot stickers in the bottom of a soup bowl and top with soup.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup vegetable oil, divided, 1 lb chicken cutlet, thinly sliced, 1/2 lb shiitake mushroom, stemmed and sliced, 1 cup carrot, shredded, and more.

Yes, Mu Shu Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mu Shu Stoup

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