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Mu Shu Veggies

Mu Shu Veggies

YIELD: 24 servings

1½ cups vegetable oil
6 cups
thinly sliced bias-cut green onions
1 cup
julienned ginger
24 cups
shredded green or Chinese cabbage
12 cups julienned carrots
12 cups
julienned shiitake mushrooms
4½ cups hoisin sauce
1½ cups
chopped cilantro
48 (6" each) flour tortillas, warmed

1. Per order: In wok or sauté pan, heat 1 tsp. oil over medium heat. Lightly beat 1 egg; add to pan. Cook until softly scrambled, breaking egg into small pieces. Remove from wok and reserve.

2. In clean wok, add 2 tsps. oil and heat over high heat. Add ¼ cup green onion and 2 tsps. ginger; stir-fry for 30 seconds. Add 1 cup cabbage, ½ cup carrot and ½ cup mushrooms; stir-fry for about 2 minutes or until cabbage is wilted. Add scrambled egg, 1 Tbsp. hoisin sauce and 1 Tbsp. cilantro; toss together well. Mound vegetables on serving plate with 2 tortillas and 2 Tbsps. hoisin sauce on the side.
Recipe and photo: Kikkoman Sales USA, Inc.

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