(Yield: 24 servings)
1 1/2 cups vegetable oil
6 cups green onions, thinly cut on bias
1 cup julienned ginger
24 cups shredded green or Chinese cabbage
12 cups julienned carrots
12 cups julienned shiitake mushrooms
4 1/2 cups Kikkoman Hoisin Sauce
1 1/2 cups chopped cilantro
48 flour tortillas (6-inch), heated
For each serving, to order: In wok or sauté pan, heat 1 teaspoon oil over medium heat. Lightly beat I egg; add to pan. Cook until softly scrambled, breaking egg into small pieces. Remove from wok and set aside. Wipe wok clean, add 2 teaspoons oil and heat over high heat. Add 1/4 cup green onions and 2 teaspoons ginger; stir-fry for 30 seconds. Add 1 cup cabbage, 1/2 cup carrots and 1/2 cup mushrooms; stir-fry about 2 minutes or until cabbage is wilted. Add scrambled egg, 1 tablespoon hoisin sauce and 1 tablespoon cilantro; toss together well. Mound vegetables on serving plate; serve 2 tortillas and 2 tablespoons hoisin sauce on side.
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