A (beginning) wrote in vegancooking,

Mu Shu Vegetable Wraps

I'll be making this for dinner tonight and figured I'd share the recipe. Any non-vegan or vegetarian who likes Asian food will like this.



• 1 small head Napa or Savoy cabbage
• 3 leeks (do not replace with onions)
• 3 carrots, peeled and julienned
• 6 flour tortillas (8" diameter)
• 1 Tbsp. vegetable (or peanut) oil
• 1 cup thinly sliced fresh shiitake mushrooms
• 2 cups bean sprouts, rinsed and drained
• 8 ounces firm tofu, drained and cut into 2 1/2x1/4" strips
• 3 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. dry sherry
• 1 1/2 Tbsp. minced fresh ginger
• 2 tsp. cornstarch (not arrowroot; always comes out oddly, for some reason)
• 1 1/2 tsp. sesame oil
• 3 cloves garlic, minced
• 3/4 cup halved or chopped cashews (or peanuts)

Cashew Sauce

2-3 Tbsp. stevia or sugar
3 Tbsp. dry sherry
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. water
2 tsp. white wine vinegar
1/2 cup creamy cashew (or peanut) butter



1) Prepare cabbage by discarding wilted or bruised outer leaves. Quarter head, remove core. Cut cabbage into thin shreds until you have about 4 cups worth.

2) Remove withered outer leaves from leeks. Cut off leaf tops down to where the dark green begins to pale; also cut off roots. Cut leeks lengthwise in half. Hold under running water to wash embedded soil out. Cut washed leeks into 2" slivers until you have about 3 cups.

3) Julienne carrots. Strips should be in 1/8"-wide strips. While doing this, stack the tortillas and wrap them in foil, then put them in the oven for about 10 minutes just to heat them up. (Heat, don't cook! Use low heat, around 300°F or so. Turn up or leave in longer if you want them softer. I usually just approximate with this, so I have no clue what the actual time/temperature is.)

4) Heat skillet or wok over medium-high heat. Drizzle nut or vegetable oil into skillet and heat for 20-30 seconds. Add leeks, carrots, and mushrooms; stir-fry for 2 minutes. Add cabbage; stir-fry for 3 minutes or until everything's just tender. Add bean sprouts and tofu and stir-fry until hot and cooked.

5) Combine soy sauce, sherry, ginger, cornstarch, sesame oil, and garlic in small bowl until smooth. Add to skillet and cook and stir for about 1 minute or until thickened.

6) Spread each tortilla with about 1 tsp. Cashew Sauce (see below). Spoon 1/2 cup vegetable mixture on what will be the inside of the wrap; sprinkle with 1 Tbsp. cashews. Wrap up tortilla and eat. Serve with remaining sauce. Makes 6 servings.

Cashew Sauce

Combine all ingredients except cashew butter in a small saucepan. Bring to boil over medium-high heat, stirring constantly. Boil 1 minutes or until sugar melts. Stir in cashew butter until smooth, then let cool before making wraps.

Cross-posted to tofurecipes.
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