Mu Shu Vegetables
This asian recipe was inspired by the May 1996 "Martha Stewart Living" magazine. We had adapted the recipe back when we were first married and vegetarian and we still enjoy it without the pork! Instead of making the traditional pancakes, we use store-bought flour tortillas. Originally served as part of: Mu Shu Vegetables.
- Mu Shu Beef (February 24, 2003)
Ingredients
- ¼ cup soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon sugar
- 1 tablespoon toasted sesame oil
- black pepper (freshly ground)
- 1 tablespoon vegetable oil
- 2 tablespoons fresh ginger (peeled and minced)
- 3½ ounces fresh shitake mushrooms
- 1 pound savoy cabbage
- 15 tiny prepackaged washed and peeled carrots
- 8 medium light parts only scallions (washed and shredded)
- 8 burrito-size chile flour tortillas (Trader Joe's)
- 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.
Ingredients
- ¼ cup soy sauce
- 2 tbsp dry sherry
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- black pepper (freshly ground)
- 3½ oz fresh shiitake mushrooms
- 1 lb savoy cabbage
- 15 baby carrots
- 8 medium scallions (light parts, shredded)
- 1 tbsp vegetable oil
- 2 tbsp fresh ginger (peeled and minced)
- 8 burrito-size chile flour tortillas (Trader Joe's)
- hoisin sauce
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Mix the soy sauce, sherry, sugar, sesame oil and some pepper in a measuring cup.
Grown-up
Stem the shiitakes, wipe them clean and slice thin. Core the cabbage and cut it into wedges that fit the food processor’s feed tube, then shred the cabbage and carrots a little at a time.
Grown-up
Heat the oil in a large pot over medium-high. Stir-fry the ginger, mushrooms, cabbage and carrots a few minutes. Add the scallions and sauce, lower to medium, and cook, stirring often, a few minutes, until tender.
Kid job
Warm the tortillas between damp paper towels in the microwave 45 seconds. Spread with hoisin, add mu shu, and roll up.