Name: Mu Shu Armadillo
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs	Chinese	Meat, Armadillo	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 at www.synapse.com/~gemini

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