Mu Shu Vegetables

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 16 ounces coleslaw (i use the type with cabbage and extra carrots)
• 2 tablespoons hoisin sauce
• 8 ounces mushrooms
• 1/2 teaspoon onion powder
• 1 teaspoon chopped garlic
• 1/4 teaspoon powdered ginger
• 1 1/2 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 3 eggs
• 3 -4 tablespoons canola oil or 3 -4 tablespoons other vegetable oil
• 10 small tortillas
• hoisin sauce, for serving

Recipe

• 1 wash and cut mushrooms into .5cm slices, set aside.
• 2 beat the three eggs in a bowl.
• 3 heat 3-4 tbsp oil in a large pan over high. the oil should coat the bottom of the pan.
• 4 pour the eggs into the oil once it is very hot. let them sit in a thin layer until they are cooked through on one side and then flip them to cook the other side.
• 5 remove the eggs from the pan and chop into 1 inch squares.
• 6 turn the pan's heat down to medium high. there should still be a good amount of oil in the pan.
• 7 add the mushrooms and entire bag of coleslaw to the hot pan. stir to get oil spread out among the vegetables.
• 8 after 2 minutes add the onion powder, chopped garlic, and ginger. stir to combine.
• 9 cook the vegetables until they have decreased in size and are soft. this is around 5 additional minutes.
• 10 place the eggs back into the pan and mix them into the vegetable mixture.
• 11 pour on the rice vinegar, soy sauce and hoisin sauce and heat through.
• 12 meanwhile microwave the tortillas just enough to warm them.
• 13 to serve take a tortilla and spread hoisin sauce on it (i usually use 1-2tsp, my spouse loves hoisin and uses 1 tbsp). then top with the vegetable mixture. close it up and enjoy!