Mu Shu Vegetables
|Dried black mushrooms||4|
|Dried tiger lily buds||1 Cup (16 tbs)|
|Jicama||1⁄4 Pound, peeled|
|Mandarin pancakes/Flour tortillas||8|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Minced ginger||1 Teaspoon|
|Shredded cabbage||4 Cup (64 tbs), loosely packed|
|Green onion with tops||1 , thinly sliced|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Cornstarch||1⁄2 Teaspoon, mixed with 1 teaspoon water|
|Hoisin sauce||1⁄4 Cup (4 tbs)|
Preparation Soak mushrooms and tiger lily buds separately in warm water to cover for 30 minutes; 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 mushrooms and lily buds aside.
Cut jicama, carrot, zucchini, and celery into matchstick pieces; set aside in separate bowls.
Cooking Wrap Mandarin pancakes in a clean tea towel, place in a bamboo steamer, and heat over simmering water for 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.