Category : Poultry
Author : h
Hits : 2536
Date : 08/05/2002
Yield: 4 servings 3/4 lb Boneless armadillo tenderloin, trimmed of fat, and 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 sm cabbage). 10 Dried Chinese black mushrooms, soaked in hot water for 20 minutes, drained, stems removed, caps thinly sliced. 8 Scallions, green part only, ut into 1-inch lengths. 1/2 c Hoisin sauce. 8 Mandarin pancakes or flour tortillas, steamed. Marinade: 2-1/2 tbsp reduced-sodium soy sauce 1-1/2 tbsp rice wine or sake, 1 tsp sesame oil. Minced Seasonings: 6 cloves garlic, minced 1-1/2 TB minced fresh ginger. Sauce: 3 TB chicken broth, 2 TB rice wine or sake, 1 TB soy sauce, 1 TB cornstarch, 1/2 tsp sugar, 1/4 tsp 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.
Papayas that are one-quarter to one-half ripe should keep for one to two weeks. Ripen papayas at room temperature and never store a papaya that is (...)
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