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  Dried black mushrooms 4
  Dried tiger lily buds 1 Cup (16 tbs)
  Jicama 1⁄4 Pound, peeled
  Carrot 1 Small
  Zucchini 1 Small
  Stalk celery 1
  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
  Sugar 1⁄2 Teaspoon
  Cornstarch 1⁄2 Teaspoon, mixed with 1 teaspoon water
  Water 1 Teaspoon
  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.

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Mu Shu Vegetables Recipe