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Mu Shu Chicken Patties with Seared Napa Cabbage

December 2006
Mu Shu Chicken Patties with Seared Napa Cabbage

by 13 people

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Makes: 4 servings

Prep: 15 mins

  • 2 pounds ground chicken
  • 4 scallions, finely chopped
  • 1 2 inch piece fresh ginger, peeled and grated or finely chopped
  • 3 tablespoons tamari sauce (eyeball it)
  • 3 cloves garlic, finely chopped
  • 1 tablespoon grill seasoning, such as McCormick Grill Mates Montreal Steak Seasoning (about a palmful)
  • 3 tablespoons vegetable oil
  • 1 small Napa cabbage, shredded
  • Salt
  • 2 tablespoons toasted sesame seeds
  • Hoisin sauce, to pass around the table
  1. In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties. In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking. Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.
  2. Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds. Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.
  • Screw Kappa Napa Napa Valley Chardonnay 2004 (California)