Mu Shu Pork, Chicken or Tofu

For the marinade, in a bowl, combine ingredients. If you’re making the dish with meat, add oyster sauce, too. 

For the mu shu, place pork, chicken or tofu in a second bowl. If using chicken or pork, add cornstarch, toss, then add marinade and combine. For meat, marinate in the fridge for a little bit. If using tofu, add half the marinade and toss to coat.

Heat a large nonstick skillet over high heat with oil, 2 turns of pan or a thin layer of spray. Stir-fry the tofu, pork or chicken and brown well, remove to platter and cover to keep warm. Add more oil to coat, then stir-fry mushrooms to brown and remove to a bowl.

In a separate small nonstick pan over medium-high heat, coat pan with oil, scramble eggs, add salt, brown and roll into a thin omelet. Slide onto counter or cutting board, then slice.

Add cabbage to the same large nonstick skillet and toss 3 to 4 minutes to soften. Add carrots, stir, then add onion whites, ginger, garlic and, if using, chile pepper. Add a few splashes soy, a few pinches black pepper, and a drizzle of sesame oil, then toss, add mushrooms back to the mix and cook a few minutes more. Add egg, toss, then taste cabbage for seasoning. Add more soy sauce, if necessary, then combine with onion greens.

Heat flour tortillas until slightly charred but still soft, warming on each side in a cast iron skillet or over a flame on a gas stovetop.

Transfer cabbage to serving platter.

Serve mu shu cabbage and meat with plum sauce and tortillas. Wrap the rolls like burritos.