Oriental Armadillo


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lb Boneless armadillo tenderloin, trimmed of fat, cut into matchstick-size shreds about 1 1/2 inches long

2 tablespoons Vegetable oil

2 large Eggs, lightly beaten

4 cup Shredded green cabbage

10 Dried Chinese black mushrooms, soaked in hot water for 20 minutes, drained, stems removed, caps thin sliced

8 Scallions, green part only, cut into 1-inch lengths

cup Hoi sin sauce

8 Mandarin pancakes or flour tortillas, steamed

3-1/2 tablespoons reduced-sodium soy sauce

3-1/2 tablespoons rice wine or sake

1teaspoon sesame oil

6 cloves garlic, minced

1-1/2 tablespoons minced fresh ginger

3 tablespoons chicken broth

1-tablespoon cornstarch

teaspoon sugar

teaspoon freshly ground black pepper


In a medium-sized bowl, combine 2-1/2 tablespoons soy sauce, 1-1/2 tablespoons rice wine, and 1-teaspoon sesame oil, add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes. In a small bowl, combine garlic and ginger; set aside. In a small bowl, combine 1 tablespoon soy sauce, 2 tablespoons rice wine, chicken broth, cornstarch, sugar, and pepper - blend well; set aside. Heat a wok or large skillet over high heat, add 1-tablespoon 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 minced seasoning and stir-fry 10 to 15 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the sauce mixture and stir constantly until thickened, about 1minute. Return the armadillo and eggs to the pan and toss until heated through, stir in scallions. Transfer to a platter. To serve, spread some sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat.

Yield: 4 servings

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