Recipe - Mu Shu Armadillo

Three fourths pound Boneless armadillo
tenderloin, trimmed of fat,
cut into matchsticksize
shreds about 1 One half in long
1 One half tablespoon Vegetable oil
2 lg Eggs, lightly beaten
4 cup Shredded green cabbage
(1/3 small cabbage)
10 Dried Chinese black mushroom
soaked in hot water for 20
minutes, drained, stems
removed, caps thinly cut or sliced up
8 Scallions, green part only,
cut into 1inch lengths
One half cup Hoisin sauce
8 Mandarin pancakes or flour
tortillas, steamed

Marinade 2 One half tablespoons reducedsodium soy sauce 1 One half tablespoons rice
wine or sake 1 teaspoon sesame oil

Minced Seasonings 6 cloves garlic, minced 1 One half tablespoons minced fresh
ginger

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

Marinate armadillo: In a mediumsized 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.

Stirfry mu shu filling: Heat a wok or large skillet over high heat, add
One half tablespoon of the vegetable oil and heat until very hot. Add the
marinated armadillo and stirfry 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 One half tablespoon oil
to the wok and heat until very hot. Add eggs and stirfry, scrambling them
until just dry. Remove and set aside.

Add the remaining One half tablespoon oil and heat until very hot, add the
reserved minced seasoning and stirfry until fragrant, 10 to 15 seconds.
Add cabbage and mushrooms and stirfry 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 stirfried mixture on top, roll up and eat. Walt

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini