Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Mindless Mushu




Source of Recipe


WBIR Tv, Live at Five


List of Ingredients




1 small onion, sliced thin
8 oz sliced mushrooms
2 cloves garlic, minced
dash ginger
16 oz. shredded coleslaw mix
1 bunch green onions, sliced
1/4 cup veg broth, sherry, or white wine2 teaspoons cornstarch
1/4 cup soy sauce
2 teaspoons dark sesame oil
8 flour tortillas
Hoisin or plum sauce to taste
2 teaspoons vegetable oil


Recipe



Have all ingredients ready, and the table set before you start cooking. Total cooking time is less than 5 minutes, so you’ll need to be ready once the pan is heated.

Heat a large skillet, then add vegetable oil, onions, and mushrooms to the skillet. Stir fry for 2 minutes until the mushrooms just begin to wilt. Add the garlic, ginger, and coleslaw mix to the skillet. Stir as slaw cooks to ensure even cooking throughout the skillet. Add green onions and continue to cook.

In a small container combine vegetable broth and cornstarch. Blend until all lumps disappear. Add this mixture along with soy sauce and sesame oil to skillet. Cook until thickened, about 1 minute.

Serve on warmed tortillas with hoisin or plum sauce for spreading on tortillas prior to filling.


Beth Booker, Ft. Sanders Regional Medical Center