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

What are you to yourself? Worthless? Vile? Empty? What is Jesus to you? Precious? Lovely? All your salvation? All your desire? What is sin to you? The most hateful thing in the world? What is holiness to you? Most lovely? Most longed for? What is the throne of grace to you? The most attractive spot? What is the cross to you? The sweetest resting place in the universe? What is God to you? Your God? Your Father? The spring of all your joys? The fountainhead of all your bliss? The center where your affections meet? Is it so? Then you are a child of God! Those low views of yourself...that brokenness, that inward mourning, that secret confession, that longing for...more spirituality, more grace, more devotedness, more love, does but prove the existence, reality, and growth of God's work within you. Cheer up, precious soul! That soul never perished, that felt itself to be vile, and Jesus to be precious!

Octavius Winslow

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

A Message from our Provider:

“How about a private meeting with God? Pray!”