On 6/5/2011 14:59, Robert Opersteny wrote: > Bob "where's that 'dillo on the half-shell recipe?" Opersteny Noy on the half-shell ... but, MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mu Shu Armadillo Categories: Game, Oriental, Chilies, Wine, Breads Yield: 4 servings 3/4 lb Armadillo tenderloin; - boneless, trimmed of fat, - in matchstick-size shreds about 1 1/2 inches long 1 1/2 tb vegetable oil 2 lg eggs; lightly beaten 4 c shredded bok choy 10 Dried black mushrooms; - soaked in hot water 20 min - drained, stemmed, caps - thin sliced 8 scallions; green part only - into 1" lengths 1/2 c hoisin sauce 8 Mandarin pancakes or flour - tortillas; steamed MMMMM-------------------------MARINADE------------------------------ 2 1/2 tb Soy sauce 1 1/2 tb rice wine or sake 1 ts sesame oil MMMMM--------------------------SAUCE-------------------------------- 3 tb Chicken broth 2 tb Rice wine or sake 1 tb Soy sauce 1 tb Corn flour (cornstarch) +=OR=+ 1 tb Arrowroot 1/2 ts Sugar 1/4 ts Fresh ground pepper MMMMM------------------------GARNISHES------------------------------ 6 cl garlic, minced 1 1/2 tb minced fresh ginger 2 Green or red chilies; seeded - minced 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 aside. 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 aside. 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 platter. 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. From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM -- ENJOY!!! From Uncle Dirty Dave's Kitchen Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider ... Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks. -- Excerpt from the notebooks of Lazarus Long