For the chicken:

• ¾ lb chicken breasts, sliced into thin strips
• ¼ tsp coarse sea salt
• 1 tsp coconut aminos
• ½ tsp toasted sesame oil
• 2 tsp olive oil
• 1 tsp arrowroot starch or tapioca starch

For the vegetables and eggs:

• 0.45 oz dried wood ear mushrooms (optional)
• 1.3 oz dried shiitake or 5 oz fresh shiitake, sliced
• 8 oz canned bamboo shoots, drained
• 8 oz mini cucumbers, sliced on diagonal
• 4 oz carrots, thinly sliced on diagonal
• 2 large eggs, whisked

For the aromatics:

• 2.4 oz yellow onion, diced
• 2 tsp finely chopped ginger

For the Moo Shu Chicken sauce:

• 3 tbsp homemade hoisin sauce
• 2 tbsp stock
• ½ tbsp coconut aminos
• Dash of white pepper

Others:

• 3.5 tbsp avocado oil
• Coarse sea salt and white pepper to taste
• 2 tbsp stock
• Toasted sesame oil to taste
• 1 packet Crepeni egg wraps (optional)