May 6

Mu Shu Vegetables

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• Mu Shu Vegetables [View Recipe]

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  Ingredients

  • .25 cup soy sauce
  • 2 tablespoons sherry
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • black pepper (freshly ground)
  • 1 tablespoon oil
  • 2 tablespoons ginger (peeled and minced)
  • 3.5 ounces mushrooms
  • 1 pound cabbage
  • 15 tiny carrots
  • 8 medium scallions (washed and shredded)
  • 8 burrito-size tortillas
  • hoisin sauce

  Instructions

  We begin by making our sauce. In a measuring cup, we combine the soy sauce, sherry, sugar, sesame oil, and some pepper.

  Next we remove the stems from the shitake and discard. We wipe the mushrooms clean and slice them thinly. To save time, we use our food processor to shred the cabbage and carrots. We core the cabbage and cut it into wedges that will fit into the feed-tube of our food processor. Using the shredding attachment to our processor, we shred the baby carrots and the cabbage, a little at a time, through the feed-tube.

  When all the ingredients are prepped, we heat the vegetable oil over medium-high heat in a large pot. When hot, we add the ginger, mushrooms, cabbage, and carrots. We stir-fry for a few minutes and then add the scallions and soy-sherry sauce. We lower the heat to medium and cook stirring often for a few minutes until the vegetables are tender.

  We heat the tortillas in the microwave on a dinner plate between dampened paper towels for 45 seconds. We spread hoisin sauce on a tortilla, top with mu shu, and roll up.

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• Soy-Ginger Dipping Sauce [View Recipe]

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  Ingredients

  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • pinch red pepper flakes
  • 1 teaspoon ginger (peeled and grated)
  • 1 medium scallion (sliced)

  Instructions

  We combine all the ingredients in a measuring cup and stir well. We divide between 2 serving ramekins.

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