MU SHU VEGETABLES

Steps:

• PREPARATION OF CABBAGE:.
• Discard any wilted or bruised outer leaves of the cabbage.
• Cut cabbage into halves and cut halves into quarters.
• Remove core.
• Cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor).
• PREPARATION OF LEEKS:.
• Remove any withered outer leaves.
• Cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife).
• Cut off roots.
• Cut leeks lengthwise in half.
• Wash halves thoroughly under running water to remove soil.
• Cut leeks into 2 inch slivers until you have 3 cups.
• PREPARATION OF CARROTS:.
• Julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board.
• Cut carrots into 2 inch lengths.
• For each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices.
• Stack a few slices and cut into 1/8 inch wide strips.
• TO SOFTEN AND WARM TORTILLAS:.
• Preheat oven to 350°F.
• Stack tortillas and wrap in aluminum foil.
• Place in oven for 10 minutes or until tortillas are warm.
• TO COOK VEGGIES:.
• Combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside.
• Heat wok over medium high heat until hot (about 1 minute).
• Drizzle peanut oil into hot wok and heat 30 seconds.
• Add leeks, carrots and mushrooms.
• Stir fry for 2 minutes until just tender.
• Add cabbage and stir fry for 3 minutes until just tender.
• Add bean sprouts and tofu.
• Stir fry 1 minute until hot.
• Add prepared soy sauce mixture to wok.
• Cook and stir until thickened (about 1 minute).
• PREPARE FOR SERVING:.
• Spread 1 tsp of Simple Peanut sauce on each tortilla.
• Add 1/2 cup of vegetable mixture on bottom half of tortilla.
• Sprinkle with chopped peanuts.
• Fold bottom edge of tortilla over filling.
• Fold in side edges.
• Roll up completely, enclosing filling.
• Serve with peanut sauce.
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