 |
|
Mu Shu Vegetables
3 dried black mushrooms
1 cup tiger lily buds
1/4 cup jicama, peeled
1 small carrot
1 small zucchini
1 stalk celery
8 mandarin pancakes or flour tortillas
1 tsp minced garlic
1 tsp. minced fresh ginger
4 cups loose packed shredded cabbage
1 green onion, with top, thinly sliced
1/4 cup vegetable broth
2 tbsp. soy sauce
1/2 tsp sugar
1/2 tsp cornstarch mixed with 1 tsp water
1/3 cup hoisin sauce
Soak lily buds and mushrooms separately in warm water for 30 min.,
drain. Cut off and discard mushroom stems and slice caps into
matchstick pieces. Cut off hard knobby ends of lily buds and tie
each bud into a knot. Set aside buds a nd shrooms. Cut jicama,
zucchini, and celery into matchstick pieces, set aside in separate
bowls. Wrap tortillas in clean towel, place in steamer and heat
over simmering water for 5 minutes. Place wok on high heat until
hot. (You may need to spry with Pam or use a bit of water to protect
from sticking.) Add garlic and ginger, cook while stirring until
fragrant, not burnt, about 5 seconds. Add carrots and Stir fry for
30 seconds. Add jicama, zucchini, celery, cabbage, green onion,
and broth. Cover and cook for 2 minutes, or until vegetables are
crisp-tender. Add shrooms, buds, stir in soy sauce and sugar. Add
cornstarch solution, stirring, until sauce boils and thickens. To
serve: spread a small amount of Hoisin sauce on each tortilla.
Place about 3 tbsp. vegetables in center of pancake, wrap like a
burrito and eat out of hand.
|
|
Mu Shu Vegetables 02