Mu Shu Vegetables Recipe


Main Ingredient


 Dried black mushrooms4
 Dried tiger lily buds1 Cup (16 tbs)
 Jicama1⁄4 Pound, peeled
 Carrot1 Small
 Zucchini1 Small
 Stalk celery1
 Mandarin pancakes/Flour tortillas8
 Vegetable oil2 Tablespoon
 Minced garlic1 Teaspoon
 Minced ginger1 Teaspoon
 Shredded cabbage4 Cup (64 tbs), loosely packed
 Green onion with tops1 , thinly sliced
 Chicken broth1⁄4 Cup (4 tbs)
 Soy sauce2 Tablespoon
 Sesame oil1 Teaspoon
 Sugar1⁄2 Teaspoon
 Cornstarch1⁄2 Teaspoon, mixed with 1 teaspoon water
 Water1 Teaspoon
 Hoisin sauce1⁄4 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.