Chef Martin Yan
Mu Shu Vegetables
Mu Shu Vegetables
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Asian
Servings
3 - 6 servings
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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4 Dried Mushrooms
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1/4 pound Jicama, peeled
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1 small organic carrot
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1 small organic zucchini
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1 stalk organic celery
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6 tortillas (flour) or mandarin pancakes (purchase frozen in Asian grocer stores)
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2 tablespoons vegetable oil
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1 teaspoon organic garlic, minced
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1 teaspoon ginger root, minced
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4 cups napa cabbage, shredded and loosely packed
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1 organic green onion (including tops) thinly sliced
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1/4 cup vegetable broth or chicken broth
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2 tablespoons soy sauce
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1 teaspoon sesame oil
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1/2 teaspoon sugar
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1/2 teaspoon cornstarch - mixed with 1 teaspoon water
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1/4 cup Hoisin Sauce
Directions
Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off the discard mushroom stems and slice caps into matchsticks pieces. Set aside.
Cut jicama, carrot, zucchini and celery into matchstick pieces; set aside in separate bowls.
Wrap tortillas or pancakes in a tea towel, and steam over simmering water for 3-5 minutes.
Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides.
Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
Add carrot 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.
Stir in soy sauce, sesame oil, and sugar.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Spread a small amount of hoisin sauce on each tortilla or pancake. Place about 3 tablespoons of the vegetable mixture in center. Wrap up like a burrito and serve.
Filed in:
Dried Asian Mushrooms,
Dried Mushrooms,
Ginger Root,
Jicama,
Mu Shu Vegetables,
Napa Cabbage,
Organic Carrots,
Organic Celery,
Organic Garlic,
Organic Green Onions,
Organic Zucchini,
Side Dish
