Recipe of the Day

Conversions

Type

Units
Convert
To

Units
Convert
To

Units
Convert
To

Units
Convert from
To

Units
Convert
To

Temperature
Convert
Convert to

Category Menu
- Afghan
- African
- American Indian
- Arabian
- Australian
- Barbecue
- Beef
- Breads
- British
- Cakes & Desserts
- Candy
- Casseroles
- Chicken
- Cookies
- Dips
- Drinks
- Dutch
- Filipino
- Fish
- Fowl
- French
- German
- Greek
- Indian
- Indo Chinese
- Irish
- Italian
- Jambalaya
- Japanese
- Jewish
- Korean
- Lamb
- Mexican
- Oriental
- Pakistan
- PanCakes
- Pies
- Pork
- Russian
- Salads
- Sandwich
- Sauces
- SeaFoods
- Soups
- Syrups
- Thai
- Vegetables
- Wild Game

Category: Wild Game

Armadillo (Mu Shu) Recipe

Ingredients

Yield: 4 servings 
3/4 lb Boneless armadillo tenderloin, trimmed of fat, and cut into matchstick-size shreds about 1 1/2 inches long. 

1 1/2 tb Vegetable oil. 

2 lg Eggs, lightly beaten. 

4 c Shredded green cabbage (1/3 sm cabbage). 

10 Dried Chinese black mushrooms, soaked in hot 
water for 20 minutes, drained, stems removed, caps thinly sliced. 

8 Scallions, green part only, ut into 1-inch lengths. 

1/2 c Hoisin sauce. 

8 Mandarin pancakes or flour tortillas, steamed. 

Marinade:  2-1/2 tbsp reduced-sodium soy sauce 1-1/2 tbsp rice wine or sake,  1 tsp sesame oil. 

Minced Seasonings:  6 cloves garlic, minced 1-1/2 TB minced fresh ginger. 

Sauce:  3 TB chicken broth, 2 TB rice wine or sake, 1 TB soy sauce, 1 TB cornstarch, 1/2 tsp sugar, 1/4 tsp freshly ground black pepper.

Instructions

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.

Denison Links Recipes

www.denisonlinks.com

IE & Edge browser Users may have to use Ctrl-C to Copy Recipe after it is highlighted.

Email This Recipe to Yourself or a Friend

Random Recipe

Best bazaar chicken soup
Rating:

Category:Jewish

Recipe of the Day

Armadillo (Mu Shu) Recipe

Ingredients

Instructions

Random Recipe

Home

Denison Links

Denison Recipes

Denison Family Links