Moo Shu Stoup Rachael Ray   From Every Day with Rachael Ray October 2006 FOUR SERVINGS 2 tablespoons vegetable oil (eyeball it), plus more for drizzling One 2-inch piece ginger, peeled and grated or minced 2 cups thinly sliced shiitake mushroom caps (a couple of generous handfuls) 2 cups fresh bean sprouts (a couple of generous handfuls) 6 cups chicken broth 1 pound ground chicken or pork 2 large egg yolks 1/3 cup plain bread crumbs (eyeball it) 2 garlic cloves, finely chopped 2 tablespoons hoisin sauce (available in the Asian food aisle) 2 teaspoons lime zest (eyeball it) 1/2 teaspoon coarsely ground pepper 1/2 head Napa cabbage, shredded (about 7 cups) 6 scallions, cut into 3-inch lengths, then sliced lengthwise Plain pita chips, such as Stacy's brand 1. In a large soup pot, heat the oil over medium-high heat. Add the ginger, mushrooms and bean sprouts and cook, stirring, for 3 to 4 minutes. Add the broth, cover and bring to a boil. 2. In a large bowl, using a fork, combine the ground chicken with the egg yolks, bread crumbs, garlic, hoisin sauce, lime zest and pepper. Drizzle the chicken mixture with a little oil and roll about 1 tablespoon in your hands, forming a dumpling; repeat with the remaining mixture to make about 30 dumplings. Drop the dumplings into the simmering broth and cook thoroughly, about 10 minutes. Stir the cabbage and scallions into the mushroom broth and cook for 3 minutes. Serve the stoup in shallow bowls and top with pita chips.

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