Mu Shu Vegetables

Description

A recipe from cooking class great tasting vegetarian meals.
Don't let the lengthy preparation deter you. Most of it is just explaining how to prepare the ingredients for cooking. As with most stir fry cooking, once that is done, the recipe can be cooked quickly.
For the peanut sauce, you may use your favourite or recipe#369185

Ingredients

• Peanut Sauce
• Napa Cabbage
• Leeks
• Carrots
• Flour Tortillas
• Peanut Oil
• Fresh Shiitake Mushroom
• Bean Sprouts
• Firm Tofu
• Reduced Sodium Soy Sauce
• Dry Sherry
• Fresh Ginger
• Cornstarch
• Sesame Oil
• Garlic Cloves
• Honey Roasted Peanuts

Instructions

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
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
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 350f
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
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
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