Mu Shu Vegetables
chinese, low-fat
1 pkg mu shu pancakes
1 few wood ear or cloud ear
1 mushrooms, soaked in hot
1 water for 30 minutes
1 and then cut into thin
1 strips
2 cloves garlic, minced
1 large onion, cut into very thin
1 wedges
1 small head green cabbage, finely
1 shredded
1 small carrot, shredded
4 oz can mushrooms, drained (or
1 equivalent fresh, sauteed in
1 water)
4 green onions, cut into 2
1 inch pieces
1 soy sauce or tamari to
1 taste
1 hosin sauce
Thaw pancakes.
In a large wok or skillet, saute the garlic and onions for three minutes in a little water or vegetable broth. Add the cabbage, carrot and mushrooms and saute until cabbage just wilts. Add the green onions, soy sauce (about 1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.
Place one pancake in the microwave for 10 seconds (helps to make them more pliable). Remove and spread with a tbsp of hosin sauce, and then about 1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about 1/4 of the way, then fold the two sides in. I sort of roll them, actually, so it is easier to eat.
You could also add some julienne strips of tofu or any other vegetables you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).
This was even better the second day (don't put them in the pancakes until right before you want to eat them, however). Date: Tue, 14 Sep 93 12:54:02 EDT From: Lucinda Rasmussen
Converted to MM format by Dale & Gail Shipp, Columbia Md.
From: Dale Shipp Date: 20 Jun 97 National Cooking Echo Ä
Yield: 4 servings