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Mu Shu Vegetables
By Chef Martin Yan


4 Dried Mushrooms
1/4 pound Jicama peeled
1 small Organic Carrots
1 small Organic Zucchini
1 stalk Organic Celery
6 Tortillas (flour) or Mandarin Pancakes (purchase frozen in Asian grocer stores)
2 tablespoons Vegetable Oil
1 teaspoon Organic Garlic minced
1 teaspoon Ginger Root minced
4 cups Napa Cabbage shredded and loosely packed
1 Organic Green Onions (including tops) thinly sliced
1/4 cup Vegetable Broth or Chicken Broth
2 tablespoons Soy Sauce
1 teaspoon Sesame Oil
1/2 teaspoon Sugar
1/2 teaspoon cornstarch - mixed with 1 teaspoon water
1/4 cup Hoisin Sauce


Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off the discard mushroom stems and slice caps into matchsticks pieces. Set aside.

Cut jicama, carrot, zucchini and celery into matchstick pieces; set aside in separate bowls.

Wraps tortillas or pancakes in a tea towel, and steam over simmering water for 3-5 minutes.

Place a wok or wide frying pan over high heat until hot.  Add vegetable oil, swirling to coat sides.  Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds.  Add carrot and stir-fry for 30 seconds.  Add jicama, zucchini, celery, cabbage, green onion and broth.  Cover and cook for 2 minutes or until vegetables are crisp-tender.  Stir in soy sauce, sesame oil, and sugar.   Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Spread a small amount of hoisin sauce on each tortilla or pancake.  Place about 3 tablespoons of the vegetable mixture in center.  Wrap up like a burrito and serve.