Free Recipe Mu Shu Armadillo

Recipe Type: M Recipes

Recipe Preparation: cook

Cooking Ingredients for Mu Shu Armadillo Recipe

3/4 lb Boneless armadillo
-tenderloin, trimmed of fat,
-cut into matchstick-size
-shreds about 1 1/2 in 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 mushroom
-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

Mu Shu Armadillo Preparation

Marinade 2 1/2 tablespoons reduced-sodium soy sauce 1 1/2 tablespoons rice wine or sake 1 teaspoon sesame oil Minced Seasonings 6 cloves garlic, minced 1 1/2 tablespoons 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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

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