Step 1

Set out a large bowl and cutting board. Slice the chicken breasts (or pork) into very thin strips, against the grain. Place the strips in the bowl. Add in the hoisin sauce, soy sauce, cornstarch, and sesame oil. Gently stir to coat.

Step 2

Allow the chicken to marinate while you chop all the remaining ingredients.

Step 3

Set out a small bowl. Crack the eggs into the bowl and beat well to mix.

Step 4

Set a wok (or large sauté pan) over medium-high heat. Add 1 tablespoon of oil to the pan and swirl around. Once hot, add the eggs to the pan. Stir fry, creating a large egg disk. When fully cooked on the bottom side, flip and cook for another minute. Then move the egg disk to a cutting board, and chop into short thin strips, about ½ inch by 1 ½ inch long.

Step 5

Add another tablespoon of oil to the pan. Stir fry the chicken until fully cooked, gently stirring as to not break the strips. Once fully cooked, moved to a holding plate.

Step 6

Add the remaining tablespoon of oil to the pan. Stir in the minced garlic, grated ginger, scallion whites, and shiitake mushroom slices. Stir fry for 2-3 minutes. Then stir in the shredded cabbage and stir fry another minute.

Step 7

Add the chicken back to the pan, along with the bamboo shoots and chopped egg. Stir well to coat. Then toss in the scallion greens. If needed, add ¼ - ½ cup of water to loosen the sauce. Taste, then add salt as needed. Serve over steamed rice, or with traditional mu shoo pancakes.