Mu Shu Vegetables


    a few wood ear or cloud ear mushrooms, 
        soaked in hot water for 30 minutes 
	and then cut into thin strips
    2 cloves garlic, minced
    1 large onion, cut into very thin wedges
    1 small head green cabbage, finely shredded
    1 small carrot, shredded
    4 oz can mushrooms, drained 
        (or equivalent fresh, sauteed in water)
    3-4 green onions, cut into 2 inch pieces

    1 package mu shu pancakes 
    Soy sauce or tamari to taste
    Hosin sauce

Thaw pancakes.

In a large wok or skillet, saute the garlic and onions for
three minutes in a little water or vegetable broth.  Add the
cabbage, carrot and mushrooms and saute until cabbage just
wilts.  Add the green onions, soy sauce (about 1-2 tbsp is
good) and about 1 tbsp of hosin sauce.  Heat through.

Place one pancake in the microwave for 10 seconds (helps to
make them more pliable).  Remove and spread with a tbsp of
hosin sauce, and then about 1/2 cup of the mu shu mixture.
Fold the bottom of the pancake up about 1/4 of the way, then
fold the two sides in.  I sort of roll them, actually, so it
is easier to eat.

You could also add some julienne strips of tofu or any other
vegetables you like (i.e., bean sprouts, celery, water
chestnuts, bamboo shoots, etc.).

This was even better the second day (don't put them in the
pancakes until right before you want to eat them, however).