Mixed Vegetables Wearing a Hat
The hat in this well-loved dish from northern China is the eggs used to cover the julienne vegetables. In China the dish is usually served with Chinese flatbreads, which are quite similar to wheat tortillas.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 629 |
| pro | 20 g |
| total fat | 24 g |
| sat. fat | 3 g |
| carb | 86 g |
| fibre | 8 g |
| sodium | 1.315 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 46% |
| vit A | 99% |
| vit C | 43% |
| folate | 43% |
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3 cups (750 mL) bean sprouts (8 oz/250 g)
1 oz (30 g) dried wood ear mushrooms (or 2 cups/500 mL sliced fresh white mushrooms)
3 eggs
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) salt
Pinch white or black pepper
3 tbsp (50 mL) vegetable oil
2 cloves garlic, minced
1 leek (white and light green part only) or 3 green onions, julienned
1-1/2 cups (375 mL) snow peas (4 oz/125 g), julienned
2 each carrots and stalks celery, julienned
1 tbsp (15 mL) soy sauce
2 tbsp (25 mL) hoisin sauce
8 large flour tortillas
Preparation:
In large bowl, cover bean sprouts with cold water; set aside.
In separate large bowl, pour 2 cups (500 mL) boiling water over wood ear mushrooms; let stand for 20 minutes. Drain and rinse mushrooms under cold water. Cut off any tough ends; cut mushrooms into thin strips.
Meanwhile, in small bowl and using fork, mix together eggs, sesame oil, pinch of the salt, pepper and 2 tsp (10 mL) water just until blended but not frothy. Set egg mixture aside.
In wok or large skillet, heat half of the vegetable oil over high heat; stir-fry wood ear mushroom strips, garlic and leek for 1 minute. Add snow peas, carrots, celery, remaining salt and 1/4 cup (50 mL) water; stir-fry for about 2 minutes or until vegetables are tender-crisp. Drain bean sprouts and add to pan along with soy sauce; stir-fry for 2 minutes. Transfer to serving platter.
Add remaining vegetable oil to wok; pour in egg mixture, swirling around pan. Cook over medium-high heat, without stirring, for about 30 seconds or until bottom begins to set. Lift edges and allow liquid to run underneath; cook for about 2 minutes or until top is just set. Invert over vegetables on platter.
To serve, spread hoisin sauce over tortillas. Spoon vegetables and pieces of egg in centre of each and roll up.
Additional Information
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Tip:
Bean sprouts make much better eating if the root ends are pinched off. Soaking the sprouts in cold water crisps them and removes any stale taste left over from the sprouting water.
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