Guest guest Posted July 11, 2002 Report Share Posted July 11, 2002 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 Quote Link to comment Share on other sites More sharing options...
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