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Mu Shu Vegetables Recipe

by Global Cookbook

Ingredients

1 pkt mu shu pancakes frzn     few wood ear or possibly cloud ear mushrooms soaked in warm water for 30 min, thin julienne 2 x cloves garlic chopped 1 lrg onion thinly wedged 1 sm green cabbage finely shredded 1 sm carrot shredded 4 ounce mushrooms liquid removed 3 whl green onion cut into 2" pcs

Soy sauce or possibly tamari to taste     hoisin sauce to taste     bean sprouts     celery     water chestnuts     bamboo shoots     tofu

Directions

1. Thaw pancakes.
2. In a large wok or possibly skillet, saute/fry the garlic and onions for three min ina little water or possibly vegetable broth. Add in the cabbage, carrot and mushrooms and saute/fry till cabbage just wilts. Add in the green onions, soy sauce
3. (about1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.
4. 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 c. of the mu shu mix. 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.
5. You could also add in some julienne strips of tofu or possibly any other vegetables you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).
6. This was even better the second day (do not put them in the pancakes till right before you want to eat them, however).

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