MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Mu Shu Armadillo
  Categories: Meats
       Yield: 4 servings
     3/4 lb boneless armadillo 
            tenderloin, trimmed 
            of fat, cut into
            matchstick-size shreds
            about 1 1/2 inches long
   1 1/2 tb vegetable oil
       2 lg eggs, lightly beaten
       4 c  shredded green cabbage 
            (1/3 small cabbage)
      10    dried Chinese black
            -mushrooms, soaked in hot
            -water for 20 minutes,
            - drained, stems removed, 
             -caps thinly sliced
       8    scallions, green part only
            , cut into 1-inch lengths
     1/2 c  hoisin sauce
       8    Mandarin pancakes or flour
            tortillas, steamed
   2 1/2 tb reduced-sodium soy sauce 
   1 1/2 tb rice wine or sake 
       1 ts sesame oil
            Minced Seasonings 
       6 cl garlic, minced
   1 1/2 tb minced fresh ginger
 Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1
   tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4
   teaspoon freshly ground black pepper
   Marinate armadillo: In a medium-sized bowl, combine marinade
   ingredients. Add armadillo and toss lightly to coat. Cover with
   plastic wrap and refrigerate for 30 minutes.
   Mix minced seasonings: In a small bowl, combine garlic and ginger; set
   Make sauce: In a small bowl, combine sauce ingredients and blend
   well; set aside.
   Stir-fry mu shu filling: Heat a wok or large skillet over high heat,
   add 1/2 tablespoon of the vegetable oil and heat until very hot. Add
   the marinated armadillo and stir-fry until the meat is cooked
   through, about 2 minutes. Remove with a slotted spoon and set aside.
   Cook down any remaining juices to a glaze and add to the armadillo.
   Add another 1/2 tablespoon oil to the wok and heat until very hot.
   Add eggs and stir-fry, scrambling them until just dry. Remove and set
   Add the remaining 1/2 tablespoon oil and heat until very hot, add the
   reserved minced seasoning and stir-fry until fragrant, 10 to 15
   seconds. Add cabbage and mushrooms and stir-fry until tender, about 2
   minutes. Pour in the reserved sauce mixture and stir constantly until
   thickened, about 1 minute. Return the armadillo and eggs to the pan
   and toss until heated through. Stir in scallions. Transfer to a
   To serve, spread some hoisin sauce over a steamed pancake or tortilla,
   spoon some of the stir-fried mixture on top, roll up and eat.