Mixed Vegetables Wearing a Hat

By The Canadian Living Test Kitchen

47 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	629629 cal
pro	20 g20g pro
total fat	24 g24g total fat
sat. fat	3 g3g sat. fat
carb	86 g86g carb
fibre	8 g8g fibre
sodium	1 mg1mg sodium
% RDI:	-
calcium	1111 calcium
iron	4646 iron
vit A	9999 vit A
vit C	4343 vit C
folate	4343 folate

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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.

Ingredients

3 cups bean sprouts , (8 oz/250 g)3 3cups cupsbean sprouts, (8 oz/250 g)
1 1oz ozdried wood ear mushroommushrooms, (or 2 cups/500mL sliced fresh white mushrooms)
3 eggs 3 3eggeggs
1 tsp sesame oil 1 1tsp tspsesame oil
1/2 tsp salt 1/2 1/2tsp tspsalt
pinch white pepper pinch pinchwhite pepper or black pepper
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 cloves garlic , minced2 2cloves garlic, minced
1 1leekleeks, (white and light green part only) or 3 green onions,julienned
1-1/2 cups snow peas , julienned1-1/2 1-1/2cups cupssnow peasnow peas, julienned
2 carrots , julienned2 2carrotcarrots, julienned
2 stalks celery , julienned2 2stalks celery, julienned
1 tbsp soy sauce 1 1tbsp tbspsoy sauce
2 tbsp hoisin sauce 2 2tbsp tbsphoisin sauce
8 large flour tortillas 8 8large flour tortillaflour 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 :

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.