We make moo shu chicken quite a bit.
It's a great meal without the flour tortillas, because it's light but satisfying without a lot of nighttime carbs. You can play with it too- add bean sprouts, red peppers, a little crushed red pepper- any of the above!
A vegetarian permutation is easy to imagine, too- just add more egg and omit the meat.
Moo Shu Chicken or Pork
Adapted from Martha Stewart
1 teaspoon plus 1 tablespoon vegetable oil
4 large eggs, lightly beaten
1 pork tenderloin or chicken breast (about 1 pound), halved lengthwise and thinly sliced crosswise
2 tablespoons cornstarch
Coarse salt and ground pepper
1 pound shiitake mushrooms (stems removed), caps thinly sliced
2 tablespoons minced peeled fresh ginger
1/2 head napa cabbage, shredded
5 oz snow peas
5 scallions, thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
Flour tortillas and hoisin sauce, for serving if desired
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise into 1/4-inch-wide strips; set aside. Wipe skillet clean; reserve.
Place pork or chicken in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork/chicken will cook more later); transfer to a plate (reserve skillet).
Combine mushrooms and ginger in skillet; season with salt and pepper. Cook until mushrooms are just browned, 3 to 5 minutes. Add cabbage, scallions, snow peas, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage has wilted and pork/chicken is opaque, 2 to 3 minutes.
Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with moo shu filling, and roll up.