Mu Shu Vegetable Filling

• 14 cup soy sauce
• 2 tablespoons sherry wine, dry
• 1 tablespoon sugar
• 1 tablespoon sesame oil, toasted
• fresh ground black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons fresh ginger, peeled and minced
• 3 12 ounces shiitake mushrooms, fresh
• 1 lb savoy cabbage
• 15 tiny carrots, prepackaged washed and peeled
• 8 medium scallions, light parts only washed and shredded
• hoisin sauce, for topping

1. Make the sauce by combining the soy sauce, sherry, sugar, sesame oil, and some pepper.
2. Remove the stems from the shitake and discard.
3. Wipe the mushrooms clean and slice them thinly.
4. Shred the cabbage and carrots.
5. Heat oil in wok.
6. When hot add ginger, and vegetables.
7. Stir-fry for a few minutes and then add the scallions and soy-sherry sauce.
8. Lower the heat to medium and cook stirring often for a few minutes until the vegetables are tender.

soy sauce, sherry wine, sugar, sesame oil, fresh ground black pepper, vegetable oil, fresh ginger, shiitake mushrooms, savoy cabbage, carrots, scallions, hoisin sauce

Taken from www.food.com/recipe/mu-shu-vegetable-filling-330858 (may not work)