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Mu Shu Vegetables 02

A home-style Mu Shu Vegetables 02 made with Garlic, Vegetable Broth, Soy Sauce, Sugar, and Cornstarch Mixed With Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 1/4 cup
• 2
• 1/2 tsp
• 1/2 tsp
• 1/3 cup

Method (preview)

1. 1

   Soak lily buds and mushrooms separately in warm water for 30 min., drain.

2. 2

   Cut off and discard mushroom stems and slice caps into matchstick pieces.

3. 3

   Cut off hard knobby ends of lily buds and tie each bud into a knot.

4. 4

   Set aside buds a nd shrooms.

5. 5

   Cut jicama, zucchini, and celery into matchstick pieces, set aside in separate bowls.

6. 6

   Wrap tortillas in clean towel, place in steamer and heat over simmering water for 5 minutes.

7. 7

   Place wok on high heat until hot. (You may need to spry with Pam or use a bit of water to protect from sticking.) Add garlic and ginger, cook while stirring until fragrant, not burnt, about 5 seconds.

8. 8

   Add carrots and Stir fry for 30 seconds.

9. 9

   Add jicama, zucchini, celery, cabbage, green onion, and broth.

10. 10

    Cover and cook for 2 minutes, or until vegetables are crisp-tender.

11. 11

    Add shrooms, buds, stir in soy sauce and sugar.

12. 12

    Add cornstarch solution, stirring, until sauce boils and thickens.

13. 13

    To serve: spread a small amount of Hoisin sauce on each tortilla.

14. 14

    Place about 3 tbsp. vegetables in center of pancake, wrap like a burrito and eat out of hand.