MU SHU ARMADILLO

      Title: MU SHU ARMADILLO
  Categories: Meat, Armadillo
       Yield: 4 Servings
  
     3/4 lb Boneless armadillo
            -tenderloin, trimmed of fat,
            -cut into matchstick-size
            -shreds about 1 1/2 in long
   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
            -minutes, drained, stems
            -removed, caps thinly sliced
       8 ea Scallions, green part only,
            -cut into 1-inch lengths
     1/2 c  Hoisin sauce
       8 ea 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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