Mu Shu Stoup Food

MOO SHU STOUP

Steps:

• Heat 2 tablespoons vegetable oil at the bottom of a soup pot over medium-high to high heat, add shrimp, chicken or pork and stir-fry -- shrimp until just pink, chicken or pork until lightly browned
• Add mushrooms, carrots and garlic; cook 2 minutes
• Add cabbage and cook until wilted, about 5 minutes
• While the cabbage cooks, add 2 tablespoons vegetable oil to a skillet and arrange pot stickers in it
• Add 2/3 cup water and turn heat to medium-high
• Cook 8 minutes to evaporate the water then let the pot stickers brown on the bottom, about 1 minute more
• Add scallions, tamari and some black pepper to the soup pot, stir to combine, then add stock and bring to a boil
• Pour in beaten eggs and stir the pot until the eggs are cooked and scattered throughout the stoup
• Place a few potstickers in the bottom of a soup bowl and top with Moo Shu Stoup
• Yum-O!

MU SHU STOUP

Steps:

• Heat 2 tablespoons vegetable oil at the bottom of a soup pot over medium-high to high heat and add protein of choice and stir fry: shrimp until just pink, chicken or pork until lightly browned. Add mushrooms, carrots and garlic, cook for 2 minutes, then add cabbage and wilt it, 5 minutes.
• While cabbage cooks, add 2 tablespoons vegetable oil to a skillet and arrange pot stickers in it. Add 2/3 cup water and turn on to medium-high heat. Cook for 8 minutes to evaporate the water, then let the pot stickers brown 1 minute more.
• Add scallions, soy sauce and black pepper and stir to combine, then add stock and bring to a boil. Stir in beaten eggs and continue to stir in pot until they are cooked and scattered throughout the stoup.
• Place a few pot stickers in the bottom of a soup bowl and top with soup.

MU SHU VEGETABLES

Steps:

• PREPARATION OF CABBAGE:.
• Discard any wilted or bruised outer leaves of the cabbage.
• Cut cabbage into halves and cut halves into quarters.
• Remove core.
• Cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor).
• PREPARATION OF LEEKS:.
• Remove any withered outer leaves.
• Cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife).
• Cut off roots.
• Cut leeks lengthwise in half.
• Wash halves thoroughly under running water to remove soil.
• Cut leeks into 2 inch slivers until you have 3 cups.
• PREPARATION OF CARROTS:.
• Julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board.
• Cut carrots into 2 inch lengths.
• For each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices.
• Stack a few slices and cut into 1/8 inch wide strips.
• TO SOFTEN AND WARM TORTILLAS:.
• Preheat oven to 350°F.
• Stack tortillas and wrap in aluminum foil.
• Place in oven for 10 minutes or until tortillas are warm.
• TO COOK VEGGIES:.
• Combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside.
• Heat wok over medium high heat until hot (about 1 minute).
• Drizzle peanut oil into hot wok and heat 30 seconds.
• Add leeks, carrots and mushrooms.
• Stir fry for 2 minutes until just tender.
• Add cabbage and stir fry for 3 minutes until just tender.
• Add bean sprouts and tofu.
• Stir fry 1 minute until hot.
• Add prepared soy sauce mixture to wok.
• Cook and stir until thickened (about 1 minute).
• PREPARE FOR SERVING:.
• Spread 1 tsp of Simple Peanut sauce on each tortilla.
• Add 1/2 cup of vegetable mixture on bottom half of tortilla.
• Sprinkle with chopped peanuts.
• Fold bottom edge of tortilla over filling.
• Fold in side edges.
• Roll up completely, enclosing filling.
• Serve with peanut sauce.
• .