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.
- Portion size 4 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1315 mg
- Protein 20 g
- Calories 629.0
- Total fat 24 g
- Saturated fat 3 g
- Total carbohydrate 86 g
- Iron 46.0
- Folate 43.0
- Calcium 11.0
- Vitamin A 99.0
- Vitamin C 43.0