Mu Shu Lamb (or Shrimp)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1/2 lb boneless lamb loin, cut into 1x1/8x1/8 strips or 1 lb shrimp
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1/3 cup water
• 1 tablespoon cornstarch
• 1/2 teaspoon chicken flavor instant bouillon
• 1 tablespoon margarine or 1 tablespoon butter
• 3 eggs, beaten
• 1 cup thinly sliced napa cabbage
• 1/2 cup fresh bean sprout
• 1/2 cup chopped fresh mushrooms
• 2 green onions, halved lengthwise and cut into 1-inch pieces
• 8 teaspoons hoisin sauce
• 8 (7 inch) flour tortillas

Recipe

• 1 in medium bowl, combine lamb strips, (or shrimp), sherry, sugar and soy sauce; mix well. refrigerate at least 1/2 hour or up to 6 hours.
• 2 in small bowl, combine water, cornstarch and bouillon; blend well. set aside.
• 3 melt margarine in large skillet or wok over medium-high heat. add eggs; cook 2 to 3 minutes or until firm, turning once. remove eggs from skillet; cut into thin strips.
• 4 add lamb/shrimp mixture to skillet; cook and stir 2 to 3 minutes or until no longer pink. add cabbage, bean sprouts and mushrooms; cook and stir 1 minute or until crisp-tender. add cornstarch mixture to skillet; cook and stir until thickened and bubbly. add eggs and onions to skillet; stir gently to combine. remove from heat.
• 5 spread 1 tsp hoisin sauce on each tortilla. top each with about 1/2 cup of the mu shu mixture. roll up and serve immediately.