Mu Shu Recipe
A sauteed combination of shredded cabbage, willow tree fungus, bamboo shoots, onions and fluffed eggs. This dish is accompanied with 4 homemade mu shu wraps, julienned scallions and hoisin sauce.
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Ingredients
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Vegetables
Eggs
Wraps
Sauce
Method
Vegetable Preparation
- 1
Prepare the Vegetables
In a large bowl, combine the shredded cabbage, soaked and sliced willow tree fungus, sliced bamboo shoots, and sliced onion. Toss to mix well and set aside.
Eggs
- 2
Wrap Preparation
- 3
Make the Mu Shu Wraps
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Divide the dough into 4 equal balls, cover with a damp cloth, and let rest for 30 minutes.
- 4
Roll Out the Wraps
After resting, roll each ball into a thin circle (about 6 inches in diameter) on a floured surface. Heat a non-stick skillet over medium heat and cook each wrap for about 1 minute on each side until lightly browned and cooked through. Set aside.
Cooking the Mu Shu
- 5
Stir-fry the Vegetables
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the vegetable mixture and stir-fry for about 5 minutes until the cabbage is tender.
- 6
Serving
- 7
Assemble the Mu Shu
To serve, spread a spoonful of hoisin sauce on a mu shu wrap, add a portion of the vegetable and egg mixture, and top with julienned scallions. Roll up and enjoy!
