Mu shu armadillo

Yield: 4 Servings

Measure Ingredient
¾ pounds Boneless armadillo tenderloin, trimmed of fat, cut into matchstick-size shreds about 1 1/2 in long
1½ tablespoon Vegetable oil
2 larges Eggs, lightly beaten
4 cups Shredded green cabbage (1/3 small cabbage)
10 Dried Chinese black mushroom soaked in hot water for 20 minutes, drained, stems removed, caps thinly sliced
8 eaches Scallions, green part only, cut into 1-inch lengths
½ cup Hoisin sauce
8 eaches Mandarin pancakes or flour tortillas, steamed

Marinade 2½ tablespoons reduced-sodium soy sauce 1 ½ tablespoons rice wine or sake 1 teaspoon sesame oil Minced Seasonings 6 cloves garlic, minced 1 ½ tablespoons minced fresh ginger

Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1 tablespoon soy sauce 1 tablespoon cornstarch ½ teaspoon sugar ¼ 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 ½ 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 ½ 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 ½ 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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