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Marinade 2 1/2 tablespoons reduced-sodium soy sauce 1 1/2 tablespoons
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rice wine or sake 1 teaspoon sesame oil
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Minced Seasonings 6 cloves garlic, minced 1 1/2 tablespoons minced
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fresh ginger
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Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1
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tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4
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teaspoon freshly ground black pepper
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Marinate armadillo: In a medium-sized bowl, combine marinade
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ingredients. Add armadillo and toss lightly to coat. Cover with
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plastic wrap and refrigerate for
|
30 minutes.
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Mix minced seasonings: In a small bowl, combine garlic and ginger; set
|
aside.
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|
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.
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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.
|
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To serve, spread some hoisin sauce over a steamed pancake or tortilla,
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spoon some of the stir-fried mixture on top, roll up and eat. Walt
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