Mu Shu Vegetables Recipes

Steps:

• In a cup, combine teriyaki sauce, plum sauce, water and flour, set aside.
• Heat oil in wok or large non-stick skillet over medium heat. Add garlic and mushroom; stir-fry 1 minute.
• Add cabbage and bell pepper; stir-fry 2 minutes. Add bean sprouts and green onions; cook and stir 2 minutes. Add mixture; stir-fry 30 seconds or until mixture is hot.
• stir in the tofu and simmer for 1 minute.

Steps:

• Warm pancakes as directed on package.
• Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
• Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
• When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
• To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
• Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat.
• Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.
• Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.
• Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
• Stir in the remaining scallions and remove from the heat.

Steps:

• PREPARATION OF CABBAGE:.
• Discard any wilted or bruised outer leaves of the cabbage.
• Cut cabbage into halves and cut halves into quarters.
• Remove core.
• Cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor).
• PREPARATION OF LEEKS:.
• Remove any withered outer leaves.
• Cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife).
• Cut off roots.
• Cut leeks lengthwise in half.
• Wash halves thoroughly under running water to remove soil.
• Cut leeks into 2 inch slivers until you have 3 cups.
• PREPARATION OF CARROTS:.
• Julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board.
• Cut carrots into 2 inch lengths.
• For each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices.
• Stack a few slices and cut into 1/8 inch wide strips.
• TO SOFTEN AND WARM TORTILLAS:.
• Preheat oven to 350°F.
• Stack tortillas and wrap in aluminum foil.
• Place in oven for 10 minutes or until tortillas are warm.
• TO COOK VEGGIES:.
• Combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside.
• Heat wok over medium high heat until hot (about 1 minute).
• Drizzle peanut oil into hot wok and heat 30 seconds.
• Add leeks, carrots and mushrooms.
• Stir fry for 2 minutes until just tender.
• Add cabbage and stir fry for 3 minutes until just tender.
• Add bean sprouts and tofu.
• Stir fry 1 minute until hot.
• Add prepared soy sauce mixture to wok.
• Cook and stir until thickened (about 1 minute).
• PREPARE FOR SERVING:.
• Spread 1 tsp of Simple Peanut sauce on each tortilla.
• Add 1/2 cup of vegetable mixture on bottom half of tortilla.
• Sprinkle with chopped peanuts.
• Fold bottom edge of tortilla over filling.
• Fold in side edges.
• Roll up completely, enclosing filling.
• Serve with peanut sauce.
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