Mu Shu Vegetables
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- peanut sauce
- 1 small napa cabbage or 1 small savoy cabbage
- 3 leeks
- 3 carrots, peeled
- 12 (8 inch) flour tortillas
- 1 tablespoon peanut oil
- 1 cup fresh shiitake mushroom, thinly sliced
- 2 cups bean sprouts, rinsed and drained
- 8 ounces firm tofu, drained and cut into 2 1/2 x 1/4 inch strips
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons dry sherry
- 1 1⁄2 tablespoons fresh ginger, minced
- 2 teaspoons cornstarch
- 1 1⁄2 teaspoons sesame oil
- 3 garlic cloves, minced
- 3⁄4 cup honey roasted peanuts, finely chopped
directions
-
PREPARATION OF CABBAGE:
- Discard any wilted or bruised outer leaves of the cabbage.
- Cut cabbage into halves and cut halves into quarters.
- Remove core.
- Cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor).
-
PREPARATION OF LEEKS:
- Remove any withered outer leaves.
- Cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife).
- Cut off roots.
- Cut leeks lengthwise in half.
- Wash halves thoroughly under running water to remove soil.
- Cut leeks into 2 inch slivers until you have 3 cups.
-
PREPARATION OF CARROTS:
- Julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board.
- Cut carrots into 2 inch lengths.
- For each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices.
- Stack a few slices and cut into 1/8 inch wide strips.
-
TO SOFTEN AND WARM TORTILLAS:
- Preheat oven to 350°F.
- Stack tortillas and wrap in aluminum foil.
- Place in oven for 10 minutes or until tortillas are warm.
-
TO COOK VEGGIES:
- Combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside.
- Heat wok over medium high heat until hot (about 1 minute).
- Drizzle peanut oil into hot wok and heat 30 seconds.
- Add leeks, carrots and mushrooms.
- Stir fry for 2 minutes until just tender.
- Add cabbage and stir fry for 3 minutes until just tender.
- Add bean sprouts and tofu.
- Stir fry 1 minute until hot.
- Add prepared soy sauce mixture to wok.
- Cook and stir until thickened (about 1 minute).
-
PREPARE FOR SERVING:
- Spread 1 tsp of Simple Peanut sauce on each tortilla.
- Add 1/2 cup of vegetable mixture on bottom half of tortilla.
- Sprinkle with chopped peanuts.
- Fold bottom edge of tortilla over filling.
- Fold in side edges.
- Roll up completely, enclosing filling.
- Serve with peanut sauce.
- .
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Reviews
-
Mu Shu was always my favorite! But the only restaurant I know of that had a vegetarian Mu Shu started consistently putting chicken in it! This is a great recipe.. I used hoisin sauce instead of peanut sauce because that's how I've always had it. Otherwise followed exactly. I actually really like the tortillas :) And the peanuts! I love the leeks! Couldn't ask for a better recipe.