Instructions

• Heat 1 tablespoon of the avocado oil in a large nonstick skillet over medium-high heat until shimmering. Add the chopped chicken in a single layer and cook undisturbed 3–4 minutes to brown one side. Stir and continue cooking until the chicken is cooked through, about 4–6 more minutes total. Transfer the chicken to a plate and set aside.
• In the same skillet, add the remaining 1 tablespoon avocado oil and the 1 tablespoon toasted sesame oil. Heat over medium-high.
• Add the chopped shiitake mushrooms and sauté 3–5 minutes, until they begin to soften and brown.
• Add the minced garlic and grated ginger to the skillet and sauté about 30 seconds, until fragrant.
• Add the thinly sliced napa cabbage and stir to combine. Reduce heat to medium.
• In a small bowl, whisk the 2 large eggs. While the cabbage begins to soften, push the cabbage and mushroom mixture to one side of the skillet to create a clear space. Pour the whisked eggs into the clear space and scramble until just set, about 1–2 minutes. Transfer the scrambled eggs to the same plate as the cooked chicken.
• In a small bowl, whisk together the 1/3 cup hoisin sauce, 2 tablespoons oyster sauce, 1/4 cup coconut aminos (or low-sodium soy sauce), and 2 tablespoons rice vinegar. Pour this sauce over the cabbage and stir to combine. Cook, stirring occasionally, until the cabbage reaches your desired tenderness, about 8–12 minutes.
• Once the cabbage is cooked, stir in the drained 8 ounces canned bamboo shoots, the cooked chicken, the scrambled eggs, and the 4 green onions cut into 2-inch pieces. Cook 1–2 minutes more, stirring constantly, until everything is heated through and well combined.
• Taste and adjust if needed (there are no additional ingredients to add). Serve the moo shu chicken mixture in bowls.