Mu Shu Vegetable Filling

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/4 cup soy sauce
• 2 tablespoons sherry wine, dry
• 1 tablespoon sugar
• 1 tablespoon sesame oil, toasted
• fresh ground black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons fresh ginger, peeled and minced
• 3 1/2 ounces shiitake mushrooms, fresh
• 1 lb savoy cabbage
• 15 tiny carrots, prepackaged washed and peeled
• 8 medium scallions, light parts only washed and shredded
• hoisin sauce, for topping

Recipe

• 1 make the sauce by combining the soy sauce, sherry, sugar, sesame oil, and some pepper.
• 2 remove the stems from the shitake and discard.
• 3 wipe the mushrooms clean and slice them thinly.
• 4 shred the cabbage and carrots.
• 5 heat oil in wok.
• 6 when hot add ginger, and vegetables. stir-fry for a few minutes and then add the scallions and soy-sherry sauce.
• 7 lower the heat to medium and cook stirring often for a few minutes until the vegetables are tender.