Moo Shu Chicken

I love homemade takeout that's faster - and tastier! - than delivery. This super-quick stir fry is just like the moo shu from a Chinese restaurant, and you can serve it with some flour tortillas to get the full take out experience (though I personally just dive in with my chopsticks).

• 1 medium cabbage, finely shredded (or 1 10-oz bag of shredded cabbage)
• 2 eggs, beaten
• 2 chicken breasts, thinly sliced
• 2 spring onions, chopped
• 8 oz mushrooms, sliced
• 1/4 c soy sauce
• 2 T rice vinegar
• 1 t ground ginger
• 1 T corn starch
• 3 T sesame oil, divided

Mix together soy sauce, rice vinegar and ground ginger in a small bowl. Add the corn starch and mix until completely incorporated.

Heat a wok on high.

Heat 1 T sesame oil. Add the eggs and scramble quickly, making sure they're quite broken up. Put in a bowl and set aside.

Add another 1 T sesame oil to the wok and heat. Add the chicken and saute until cooked through and golden on the outside, about 5 minutes. Put in the same bowl as the eggs and set aside.

Add the last T of sesame oil and heat. Add the cabbage. Toss until it begins to wilt. Add the chicken, eggs, mushrooms and chopped spring onions. Continue tossing for 2 minutes. 

Pour the sauce over the hot meat and vegetables. Continue to toss frequently until the sauce has thickened, coats the ingredients, and the vegetables are cooked to your liking.