Mu Shu Vegetables

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Ingredients (use vegan versions):


  • 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 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 4 cups loose packed shredded cabbage
  • 1 green onion, with top, thinnly sliced
  • 1/4 cup vegetable broth
  • 2 tablespoon soy sauce
  • 1/2 teaspoon vegan sugar
  • 1/2 teaspoon cornstarch mixed with 1 teaspoon water
  • 1/3 cup hoisin sauce

Directions:

Serves 8.


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 vegies are crisp-tender. Add shrooms, buds, stir in soy sauce
and vegan sugar. Add cornstarch solution, stirring, until sauce boils and
thickens.


To serve: spread a small amount of Hioisin sauce on each
tortilla. Place about 3 tbsp. vegies in center of pancake, wrap like a
burrito and eat out of hand.


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