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mandarin wraps with tofu

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lots of ingredients

 

 

* Exported from MasterCook *

 

Mandarin Wrap

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large carrot -- peeled

2 medium zucchini

8 ounces canned whole bamboo shoots

1/4 cup dried lily buds

1/4 cup cloud ear dried mushroom

6 green onions

4 leaves Napa cabbage

4 ounces firm tofu

1/2 teaspoon salt

2 tablespoons soy sauce

1 teaspoon sugar

1 tablespoon dry sherry

1 teaspoon dark sesame oil

16 Mandarin pancakes

or 8 flour tortillas

2 tablespoons peanut oil

2 eggs

2 slices fresh ginger

2 cloves garlic -- sliced

1/2 cup hoisin sauce

 

1. Slice peeled carrot and zucchini into 1/8-by-2-inch julienne. Rinse bamboo

shoots and slice the same way. Soak lily buds and cloud ears separately in 1/2

cup water each for 10 minutes. Drain lily buds; trim and discard hard ends.

Drain cloud ears. Chop lily buds and cloud ears into bite-sized pieces. Mince

white portion of green onions, reserving the long green ends. Cut Napa cabbage

into fine julienne. Dice tofu into 1/4-inch cubes. Mix salt, soy sauce, sugar,

sherry and sesame oil; toss with tofu.

 

2. Preheat oven to 350F. Wrap pancakes or tortillas in foil; seal tightly and

place in oven to warm. Heat 1 tablespoon of the peanut oil in a wok. Whisk eggs

in a bowl and stir into wok. Stir constantly and cook just long enough to set

eggs; they will be cooked again later. Remove from wok and reserve.

 

3. Heat remaining peanut oil. Add sliced ginger and garlic; cook for 1 or 2

minutes, stirring constantly. Remove ginger and garlic and discard. Add carrots,

zucchini, bamboo shoots, lily buds, cloud ears, minced green onions and cabbage.

Stir-fry, stirring constantly, for about 2 minutes, until vegetables are barely

crisp-tender. Add reserved egg and tofu. Stir to mix well and cook another

minute.

 

4. To serve, place about 2 rounded tablespoons of stir-fried mixture in the

center of each warm pancake; if using flour tortillas, which are larger, spoon

about 1/4 cup filling into the center of each one. Drizzle with hoisin sauce.

Roll into cylinder or tuck in ends to form an envelope; tie with reserved ends

of green onions.

 

Makes 8 servings.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 603 Calories; 17g Fat (25.1% calories

from fat); 18g Protein; 95g Carbohydrate; 7g Dietary Fiber; 47mg Cholesterol;

1385mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;

3 Fat; 1/2 Other Carbohydrates.

 

NOTES : This colorful stir-fry was inspired by a popular Chinese restaurant

specialty: mu shu pork, poultry or beef served with paper-thin Mandarin

pancakes. If ready-made Mandarin pancakes aren't available, substitute flour

tortillas. For a quick supper, set the warm filling and pancakes on the table,

along with hot chile oil or other Asian condiments, and let diners assemble

their own wraps.

 

Nutr. Assoc. : 0 0 82 4196 4196 0 0 0 0 0 0 0 0 901521 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

NEWs! McTagit update; & mctagit help in an outline file

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