Mu Shu Vegetables

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Mu Shu Vegetables."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/mu-shu-vegetables-recipe.htm>  02 December 2008.

Mu Shu Vegetables Photo
Mu Shu Vegetables
Yield: Makes 6 servings
See Cooking Videos
Ingredients:
Peanut Sauce (recipe follows)

3
tablespoons reduced-sodium soy sauce

2
tablespoons dry sherry

2
teaspoons cornstarch

1-1/2
tablespoons minced fresh ginger

3
cloves garlic, minced

1-1/2
teaspoons sesame oil

1
tablespoon peanut oil

3
leeks, washed and cut into 2-inch slivers

3
carrots, peeled and julienned

1
cup thinly sliced fresh shiitake mushrooms

1
small head Napa or Savoy cabbage, shredded (about 4 cups)

2
cups mung bean sprouts, rinsed and drained

8
ounces firm tofu, drained and cut into 2-1/2X1/4-inch strips

12
(8-inch) fat-free flour tortillas, warmed*

3/4
cup finely chopped honey roasted peanuts



Preparation:
1.
Prepare Peanut Sauce; set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside.

2.
Heat wok over medium-high heat 1 minute or until hot. Drizzle peanut oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened.

3.
Spread each tortilla with about 1 teaspoon Peanut Sauce. Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla; sprinkle with 1 tablespoon peanuts.

4.
Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon 1/2 cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with Peanut Sauce.



Nutritional Information:
Serving Size: 2 filled tortillas with about 1 tablespoon plus 1 teaspoon Peanut Sauce
Sodium 1,043 mg
Protein 19 g
Fiber 18 g
Carbohydrate 64 g
Saturated Fat 3 g
Total Fat 18 g
Calories from Fat 32 %
Calories 477
Dietary Exchange:
Meat 1
Vegetable 3
Starch 3
Fat 3


This recipe appears in: Chinese