Mu Shu Armadillo

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Mu Shu Armadillo
Categories: Meats
Yield: 4 servings




3/4 lb boneless armadillo
tenderloin, trimmed
of fat, cut into
matchstick-size shreds
about 1 1/2 inches long
1 1/2 tb vegetable oil
2 lg eggs, lightly beaten
4 c shredded green cabbage
(1/3 small cabbage)
10 dried Chinese black
-mushrooms, soaked in hot
-water for 20 minutes,
- drained, stems removed,
-caps thinly sliced
8 scallions, green part only
, cut into 1-inch lengths
1/2 c hoisin sauce
8 Mandarin pancakes or flour
tortillas, steamed

Marinade
2 1/2 tb reduced-sodium soy sauce
1 1/2 tb rice wine or sake
1 ts sesame oil

Minced Seasonings
6 cl garlic, minced
1 1/2 tb minced fresh ginger



Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1
tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4
teaspoon freshly ground black pepper

Marinate armadillo: In a medium-sized bowl, combine marinade
ingredients. Add armadillo and toss lightly to coat. Cover with
plastic wrap and refrigerate for 30 minutes.

Mix minced seasonings: In a small bowl, combine garlic and ginger; set
aside.

Make sauce: In a small bowl, combine sauce ingredients and blend
well; set aside.

Stir-fry mu shu filling: Heat a wok or large skillet over high heat,
add 1/2 tablespoon of the vegetable oil and heat until very hot. Add
the marinated armadillo and stir-fry until the meat is cooked
through, about 2 minutes. Remove with a slotted spoon and set aside.
Cook down any remaining juices to a glaze and add to the armadillo.
Add another 1/2 tablespoon oil to the wok and heat until very hot.
Add eggs and stir-fry, scrambling them until just dry. Remove and set
aside.

Add the remaining 1/2 tablespoon oil and heat until very hot, add the
reserved minced seasoning and stir-fry until fragrant, 10 to 15
seconds. Add cabbage and mushrooms and stir-fry until tender, about 2
minutes. Pour in the reserved sauce mixture and stir constantly until
thickened, about 1 minute. Return the armadillo and eggs to the pan
and toss until heated through. Stir in scallions. Transfer to a
platter.

To serve, spread some hoisin sauce over a steamed pancake or tortilla,
spoon some of the stir-fried mixture on top, roll up and eat.
Walt

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