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Title: Mu Shu Armadillo
Categories: Meat Game Mushroom
Yield: 4 Servings
| 3/4 | lb | Boneless armadillo tenderloin, trimmed of fat, cut into matc |
| 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 minu | |
| 8 | Scallions, green part only, cut into 1-inch lengths | |
| 1/2 | c | Hoisin sauce |
| 8 | Mandarin pancakes or flour tortillas, steamed |
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
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