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Title: Mu Shu Vegetables
Yield: 1 Serving

Ingredients

      1 pk mu shu pancakes; frozen
      1    few       &nb            -cloud ear; soaked in hot wa
      1    mushrooms -  for 30 minutes,
           - -   th; in julienne
      2 cl garlic; minced
      1 lg onion; thinly wedged
      1 sm green cabbage; finely
           -shredded
      1 sm carrot; shredded
      4 oz mushrooms; drained
      3    wh green onion; cut into 2
           -pieces
      1    soy sauce or tamari  to
           -taste
      1    hoisin sauce to taste
      1    optional additional veggies:
      1    bean sprouts
      1    celery
      1    water chestnuts
      1    bamboo shoots
      1    tofu

Instructions

Thaw pancakes.

In a large wok or skillet, saute the garlic and onions for three minutes
in
a little water or vegetable broth. Add the cabbage, carrot and mushrooms
and saute until cabbage just wilts. Add the green onions, soy sauce
(about
1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.

Place one pancake in the microwave for 10 seconds (helps to make them more
pliable). Remove and spread with a tbsp of hosin sauce, and then about
1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about
1/4 of the way, then fold the two sides in. I sort of roll them,
actually,
so it is easier to eat.

You could also add some julienne strips of tofu or any other vegetables
you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots,
etc.).

This was even better the second day (don't put them in the pancakes until
right before you want to eat them, however).

- - - - - - - - - - - - - - - - - - -

Per serving: 124 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g
Protein; 27g Carbohydrate; 0mg Cholesterol; 41mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: FF Mailing List (Lucinda Rasmussen)

Preparation Time: 0:00

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