Mu Shu Vegetables

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

Ingredients

• Servings: 6
• 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

Recipe

• 1 preparation of cabbage:.
• 2 discard any wilted or bruised outer leaves of the cabbage.
• 3 cut cabbage into halves and cut halves into quarters.
• 4 remove core.
• 5 cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor).
• 6 preparation of leeks:.
• 7 remove any withered outer leaves.
• 8 cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife).
• 9 cut off roots.
• 10 cut leeks lengthwise in half.
• 11 wash halves thoroughly under running water to remove soil.
• 12 cut leeks into 2 inch slivers until you have 3 cups.
• 13 preparation of carrots:.
• 14 julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board.
• 15 cut carrots into 2 inch lengths.
• 16 for each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices.
• 17 stack a few slices and cut into 1/8 inch wide strips.
• 18 to soften and warm tortillas:.
• 19 preheat oven to 350°f.
• 20 stack tortillas and wrap in aluminum foil.
• 21 place in oven for 10 minutes or until tortillas are warm.
• 22 to cook veggies:.
• 23 combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside.
• 24 heat wok over medium high heat until hot (about 1 minute).
• 25 drizzle peanut oil into hot wok and heat 30 seconds.
• 26 add leeks, carrots and mushrooms.
• 27 stir fry for 2 minutes until just tender.
• 28 add cabbage and stir fry for 3 minutes until just tender.
• 29 add bean sprouts and tofu.
• 30 stir fry 1 minute until hot.
• 31 add prepared soy sauce mixture to wok.
• 32 cook and stir until thickened (about 1 minute).
• 33 prepare for serving:.
• 34 spread 1 tsp of simple peanut sauce on each tortilla.
• 35 add 1/2 cup of vegetable mixture on bottom half of tortilla.
• 36 sprinkle with chopped peanuts.
• 37 fold bottom edge of tortilla over filling.
• 38 fold in side edges.
• 39 roll up completely, enclosing filling.
• 40 serve with peanut sauce.
• 41 .