• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mu Shu Armadillo

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 3/4 lb Boneless armadillo
  • -tenderloin, trimmed of fat,
  • -cut into matchstick-size
  • -shreds about 1 1/2 in long
  • 1 1/2 tb Vegetable oil
  • 2 lg Eggs, lightly beaten
  • 4 c Shredded green cabbage
  • -(1/3 small cabbage)
  • 10 Dried Chinese black mushroom
  • -soaked in hot water for 20
  • -minutes, drained, stems
  • -removed, caps thinly sliced
  • 8 Scallions, green part only,
  • -cut into 1-inch lengths
  • 1/2 c Hoisin sauce
  • 8 Mandarin pancakes or flour
  • -tortillas, steamed


Marinade 2 1/2 tablespoons reduced-sodium soy sauce 1 1/2 tablespoons rice
wine or sake 1 teaspoon sesame oil

Minced Seasonings 6 cloves garlic, minced 1 1/2 tablespoons minced fresh

Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1
tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4
teaspoon freshly ground black pepper

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

Make sauce: In a small bowl, combine sauce ingredients and blend well; set

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. Walt

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