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Title: Mu Shu Vegetables
Yield: 8

Ingredients

      3    dried black mushrooms
      1 c  tiger lily buds
    1/4 c  jicama; peeled
      1 sm carrot
      1 sm zucchini
      1    stalk celery
      8    mandarin pancakes
      1    or
      8    flour tortillas
      1 ts minced garlic
      1 ts minced fresh ginger
      4 c  loose packed shredded
           -cabbage
      1    green onion; with top,
           -thinnly
      1    ; sliced
    1/4 c  vegetable broth
      2 tb soy sauce
    1/2 ts sugar
    1/2 ts cornstarch
      1    mixed with
      1 ts water
    1/3 c  hoisin sauce

Instructions

Soak lily buds and mushrooms separately in warm water for 30 min., drain.
Cut off and discard mushroom stems and slice caps into matchstick pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot. Set
aside
buds and shrooms.

Cut jicama, zucchini, and celery into matchstick pieces, set aside in
separate
bowls.

Wrap tortillas in clean towel, place in steamer and heat over simmering
water
for 5 minutes.
Place Wok on high heat until hot. (You may need to spry with pam or use a
bit of water to protect from sticking.) Add garlic and ginger, cook while
stirring
until fragrant, not burnt, about 5 seconds. Add carrots and Stir fry
for 30 seconds. Add jicama, Zucchini, celery, cabbage, green onion, and
broth. Cover and cook for 2 minutes, or until vegies are crisp-tender.
Add shrooms, buds, stir in soy sauce and sugar. Add cornstarch
solution, stirring, until sauce boils and thickens.
To serve: spread a small amount of Hioisin sauce on each tortilla. Place
about
3 tbsp. vegies in center of pancake, wrap like a burrito and eat out of
hand.

Per serving: 277 Calories (kcal); 6g Total Fat; (18% calories from fat); 8g
Protein; 49g Carbohydrate; trace Cholesterol; 833mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 1/2 Other Carbohydrates

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