This week marks the beginning of the Year of the Snake for the Chinese New Year. Celebrations are highlighted with dancing and food. One of my favorite dishes is Moo Shu Chicken. It is flavorful and it is eaten with one’s hands. Kelly McBride Loft

Marinate skinned white meat chicken slices in:
1/2 cup soy sauce
1 teaspoon cornstarch
1/4 cup of dry Sherry
1 crushed garlic clove (remove the garlic just before cooking)

Prepare or buy thin Chinese Pancakes. They look like crepes or burrito wraps.

Stir fry in a wok:
Sliced mushrooms
Snow peas
Bean sprouts
(remove)
Then cook the chicken thoroughly.
Add the cooked vegetables back into the wok to re-heat.
Add shredded cabbage.
Toss, heat and finish with this Finishing Chinese Sauce:

Finishing Chinese Sauce
1/2 cup soy sauce
2 teaspoons of cornstarch
1/4 cup of dry Sherry

Strain the Chicken Moo Shu. Roll the chicken mixture in the heated Chinese Pancakes topped with the sweet Moo Shu Sauce.

Moo Shu Sauce
3/4 parts Oyster Sauce
1/4 part Molasses

Enjoy!