Mu Shu Vegetables

Mushu_Vegetables_00.jpg

Mushu Vegetables
Mushu Vegetables

Photo attribution: 

Anna Ng
Mu Shu Vegetables
Budget-friendly recipe
277
Serves:
4
20 mins.

Ingredients

2
tablespoons
1
peeled and minced (about 1-inch)
3
minced
1
tablespoon
1
very thinly sliced (about 5-6 cups)
1
very thinly sliced
3
Medium, coarsely grated (about 2 cups)
2
tablespoons
1
tablespoon
¾
cup
Cold
2
cups
cooked, or 4 warmed flour tortillas

What You'll Need

  • Large skillet
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cup
  • peeler
  • Spoon
  • Grater

Directions

  1. In a large skillet, heat oil on medium-high heat. Add ginger and garlic and stir-fry for one minute.
    In a large skillet, heat oil on medium-high heat. Add ginger and garlic and stir-fry for one minute.
  2. Add the sesame oil, onion, and cabbage and stir-fry for two minutes.
    Add the sesame oil, onion, and cabbage and stir-fry for two minutes.
  3. Add the peppers and stir-fry for one minute. Add the carrots and stir-fry for one minute. Add the soy sauce and stir-fry for another minute.
    Add the peppers and stir-fry for one minute. Add the carrots and stir-fry for one minute. Add the soy sauce and stir-fry for another minute.
  4. Stir the cornstarch into the water or stock. Add to pan and let simmer for two minutes or until liquid is thickened and partially evaporated.
    Stir the cornstarch into the water or stock. Add to pan and let simmer for two minutes or until liquid is thickened and partially evaporated.
  5. Eat the vegetables rolled up in warmed flour tortillas or over rice.

Nutrition Info and more

Serving size:
¼
Total calories:
226
Total fat:
11 g
Saturated fat:
1 g
Carbohydrates:
28 g
Protein:
6 g
Fiber:
3 g
Sodium:
340 mg
Added Sugar:
<1g
Attribution

Author: 

Source:

Leah's Pantry
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