Mu Shu Chicken

Directions

1. 1
   Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium.
2. 2
   Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup.
3. 3
   Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.
4. 4
   Raise the heat to high and cook to soften vegetables, stirring from time to time.
5. 5
   Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, adding strips to the skillet as you slice.
6. 6
   Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic.
7. 7
   Stir well.
8. 8
   Add the broccoli slaw and carrots (if desired) and stir.
9. 9
   Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.
10. 10
    Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.
11. 11
    To serve, spread hoisin sauce to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
12. 12
    Roll up, burrito style.
13. 13
    Serve at once.