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Ingredientes
- 3/4 lb Boneless armadillo tenderloin
- 1Â 1/2 Tbsp. Vegetable oil
- 2 lrg Large eggs lightly beaten
- 4 c. Shredded green cabbage
- 10 x Dry Chinese black mushrooms
- 8 x Scallions, green part only cut 1" lengths
- 1/2 c. Hoisin sauce
- 8 x Mandarin pancakes or possibly flour tortillas steamed
- 2Â 1/2 Tbsp. Reduced-sodium soy sauce
- 1Â 1/2 Tbsp. Rice wine or possibly sake
- 1 tsp Sesame oil
- 6 x Garlic cloves chopped
- 1Â 1/2 Tbsp. Chopped fresh ginger
- 3 Tbsp. Chicken broth
- 2 Tbsp. Rice wine or possibly sake
- 1 Tbsp. Soy sauce
- 1 Tbsp. Cornstarch
- 1/2 tsp Sugar
- 1/4 tsp Freshly-grnd black pepper
Direcciones
- Trim the armadillo meat of fat, cut into matchstick-size shreds about 1 1/2 inches long.
- Soak the Chinese dry mushrooms in warm water for 20 min. Drain, remove stems, and thinly slice the caps.
- Marinate armadillo: In a medium-sized bowl, combine marinade ingredients. Add in armadillo and toss lightly to coat. Cover with plastic wrap and chill for 30 min.
- Mix chopped 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 possibly large skillet over high heat, add in 1/2 Tbsp. of the vegetable oil and heat till very warm. Add in the marinated armadillo and stir-fry till the meat is cooked through, about 2 min. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add in to the armadillo.
- Add in another 1/2 Tbsp. oil to the wok and heat till very warm. Add in Large eggs and stir-fry, scrambling them till just dry. Remove and set aside.
- Add in the remaining 1/2 Tbsp. oil and heat till very warm, add in the reserved chopped seasoning and stir-fry till fragrant, 10 to 15 seconds. Add in cabbage and mushrooms and stir-fry till tender, about 2 min. Pour in the reserved sauce mix and stir constantly till thickened, about 1 minute. Return the armadillo and Large eggs to the pan and toss till heated through. Stir in scallions. Transfer to a platter.
- To serve, spread some hoisin sauce over a steamed pancake or possibly tortilla, spoon some of the stir-fried mix on top, roll up and eat.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 89 | 38% |
| Total Fat 10.07g | 13% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.13g | |
| Cholesterol 105mg | 35% |
| Sodium 1376mg | 57% |
| Potassium 451mg | 13% |
| Total Carbs 26.85g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 12.93g | 9% |
| Protein 8.1g | 13% |
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