Chef Martin Yan

Mu Shu Vegetables

Name: Mu Shu Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Asian
Ingredients: 4 Dried Mushrooms; 1/4 pound Jicama, peeled; 1 small organic carrot; 1 small organic zucchini; 1 stalk organic celery; 6 tortillas (flour) or mandarin pancakes (purchase frozen in Asian grocer stores); 2 tablespoons vegetable oil; 1 teaspoon organic garlic, minced; 1 teaspoon ginger root, minced; 4 cups napa cabbage, shredded and loosely packed; 1 organic green onion (including tops) thinly sliced; 1/4 cup vegetable broth or chicken broth; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon sugar; 1/2 teaspoon cornstarch - mixed with 1 teaspoon water; 1/4 cup Hoisin Sauce

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Cuisine

Asian

Servings

3 - 6 servings

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

4 Dried Mushrooms
1/4 pound Jicama, peeled
1 small organic carrot
1 small organic zucchini
1 stalk organic celery
6 tortillas (flour) or mandarin pancakes (purchase frozen in Asian grocer stores)
2 tablespoons vegetable oil
1 teaspoon organic garlic, minced
1 teaspoon ginger root, minced
4 cups napa cabbage, shredded and loosely packed
1 organic green onion (including tops) thinly sliced
1/4 cup vegetable broth or chicken broth
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon cornstarch - mixed with 1 teaspoon water
1/4 cup Hoisin Sauce

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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.

Mu Shu Vegetables