MU SHU VEGETABLES
Serves 8

Ingredients
3 dried black mushrooms
1 cup tiger lily buds
1/4 cup jicama, peeled
1 small carrot
1 small zucchini
1 stalk celery
8 mandarin pancakes or flour tortillas
1 tsp minced garlic
1 tsp. minced fresh ginger
4 cups loose packed shredded cabbage
1 green onion, with top, thinnly sliced
1/4 cup vegetable broth
2 tbsp. soy sauce
1/2 tsp sesame oil (flavor only)
1/2 tsp sugar
1/2 tsp cornstarch mixed with 1 tsp water
1/3 cup hoisin sauce

Soak lily buds and mushrooms separately in warm water for 30 min., drain.
Cut off and discard mushroom stems and slice caps into matchstick pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot. Set aside
buds a nd shrooms.

Cut jicama, zucchini, and celery into matchstick pieces, set aside in separate
bowls.

Wrap tortillas in clean towel, place in steamer and heat over simmering water
for 5 minutes.
Place Wok on high heat until hot. (You may need to spry with pam or use a 
bit of water to protect from sticking.) Add garlic and ginger, cook while
stirring
until fragrant, not burnt, about 5 seconds. Add carrots and Stir fry
for 30 seconds. Add jicama, Zucchini, celery, cabbage, green onion, and
broth. Cover and cook for 2 minutes, or until vegies are crisp-tender.
Add shrooms, buds, stir in soy sauce, sesame oil,and sugar. Add cornstarch
solution, stirring, until sauce boils and thickens.
To serve: spread a small amount of Hioisin sauce on each tortilla. Place about
3 tbsp. vegies in center of pancake, wrap like a burrito and eat out of hand.