Mu Shu Mixed Vegetables

Mu Shu, a staple at nearly every Chinese restaurant, didn’t show up on menus in the U.S. until the mid 1960s. Feel free to also add thinly sliced carrots, bell peppers, bean sprouts, and snow pea pods to the mix.

Serves 4

Ingredients

2 bok choy stalks

1 ⁄2 red bell pepper

1 ⁄4 cup water

1 ⁄4 cup chicken broth

1 tablespoon dark soy sauce

1 teaspoon sugar

2 eggs, lightly beaten

1 ⁄4 teaspoon salt

3 tablespoons oil for stir-frying

4 fresh mushrooms, sliced

1 ⁄2 teaspoon sesame oil

1. Separate the bok choy stalks and leaves. Cut the stalks diagonally into 1-inch pieces. Cut the leaves crosswise into 1-inch pieces. Remove the seeds from the pepper and cut into thin strips.

2. Combine the water, chicken broth, dark soy sauce, and sugar. Set aside.

3. Stir 1 ⁄4 teaspoon salt in to the eggs. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, scramble the eggs. Remove from the wok and set aside.

4. Clean out the wok and add 2 tablespoons oil. When oil is hot, add the bok choy stalks. Stir-fry for about 1 minute, then add the mushrooms and red pepper. Stir-fry briefly and add the bok choy leaves. Add the sauce in the middle of the wok. Bring to a boil. Stir in the scrambled egg. Drizzle the sesame oil over. Mix through and serve hot.

Wrap It Up!

Meat and vegetables cooked in the mu shu style make a great filling for tortilla wraps. To make, adjust the above recipe by draining out some of the sauce so that the filling isn’t too wet. Lay the wrap in front of you and add 1 ⁄2 cup of filling to the bottom. Fold over the right side of the wrap. Fold the bottom of the wrap over the food, and continue rolling up the wrap. For added variety, try the flavored wraps, such as spinach, pesto, or garlic.

hancheng

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