Chinese food for the fajita lover

Love fajitas? Love Chinese food?

If the answer is yes to one or both questions, you’ll probably love our Meatless Monday recipe for today. It requires a bit more work than our previous Meatless Monday recipes, but is totally worth it because in the end you get what amounts to the fajita of Chinese food: mu shu vegetables.

Holy yum. Plus, you get a big old serving of veggies and the satisfaction of rolling something up in a tortilla.

Looks like a winner to us!

Mu Shu Vegetables

4 dried mushrooms

1/4 pound jicama peeled

1 small carrots

1 small zucchini

1 stalk celery

6 tortillas (flour) or mandarin pancakes (purchase frozen in Asian grocer stores)

2 tablespoons vegetable oil

1 teaspoon garlic, minced

1 teaspoon ginger root, minced

4 cups napa cabbage shredded and loosely packed

1 green onions (including tops) thinly sliced

1/4 cup vegetable broth (or water)

2 tablespoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon sugar

1/2 teaspoon cornstarch, mixed with 1 teaspoon water

1/4 cup hoisin sauce

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off the discard mushroom stems and slice caps into matchsticks pieces. Set aside. Cut jicama, carrot, zucchini and celery into matchstick pieces; set aside in separate bowls.

Wraps tortillas or pancakes in a tea towel, and steam over simmering water for 3-5 minutes.

Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. Add carrot and stir-fry for 30 seconds. Add jicama, zucchini, celery, cabbage, green onion and broth. Cover and cook for 2 minutes or until vegetables are crisp-tender. Stir in soy sauce, sesame oil, and sugar. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Spread a small amount of hoisin sauce on each tortilla or pancake. Place about 3 tablespoons of the vegetable mixture in center. Wrap up like a burrito and serve.

— Recipe from


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