Mu Shu Tortilla Burritos Lightning Recipe HD 1080p

Sergio's Magic Dustbin
ISRC: USUAN2300012
Uploaded: 2023-12-23
Check out both my seitan and flour tortilla recipes, if you want to make EVERYTHING used in this recipe.
Ingredients
6x Flour Tortillas (see own recipe)
360-400g Seitan (see Go To recipe)
210-240g cabbage (About a quarter of a head)
190-210g 1x Lrg Carrot
4 Spring Onion (syboes)
¼ Cup Hoisin sauce, plus extra for serving
¼ Cup water
1 Tbsp Sesame Oil
2 Tbsp Vegetable oil
Prep
You can use shop bought tortillas, but making your own massively improves the finished meal. I have a recipe for this on the channel if you want to make them.
I use my go to seitan recipe as the spice mix used in it really complements this dish, but feel free to use your preferred seitan recipe.
Finely slice your seitan into strip 2-4mm thick. A food processor with a slicing attachment works really well for this.
Wash then quarter a a small-med cabbage. You need approx 240g of cabbage. Chop off and discard the root section of the cabbage, then shred the remaining leaf and set aside in a bowl.
Wash the carrot, top and tail. Peel only if necessary, then roughly grate and set aside in a bowl.
Chop the root end off the spring onion (syboes), slice open the leaf end to allow any grit to be cleaned out.
Under a running tap, wash them paying particular attention to inside the leaf. Roughly chop into 3-4mm section and set aside in ramekin.
Add the ¼ Cop of hoisin sauce, ¼ water and 1 Tbsp sesame oil to a small bowl and set aside.
Method
In a large non-stick sautéuse pan or wok add 1 Tbsp of vegetable oil and bring to a med-high heat.
Add the seitan and cook for 4-5 minutes or until browned throughout, remove from the pan and set aside in the same bowl you had it in previously.
Add the remaining 1 Tbsp of vegetable oil to the same pan. Add the cabbage, green onions (syboes) and carrot and cook for 7-8 minutes, or until softened.
Add hoisin sauce mix to the pan and mix together with the vegetable, then add the seitan and stir together again. Cook for 3-4 minutes or until the sauce has become very thick.
Whilst the sauce is thickening heat the tortillas. The best way to do this is simply to microwave them for 60-90 secs, flipping the pile over half way through. Once warmed spread a thick line of hoisin sauce 2-3 cm wide from one side to the other of each tortilla.
Serve then seitan and cabbage mix evenly across the same centre lines of all 6 tortillas. Best served using tongs.
To shape. Take the bottom edge and fold it up up 3-4 cm to create a bottom that will stop the filling falling out. Fold one side of a tortilla past the middle point and slightly past the filling, then fold the other side back over itself. Press firmly, then I find it best to give it another 30 secs in the microwave, as the heat really does help help it hold its shape.
Serve immediately.
Notes
You can optionally replace the the cabbage with 2 celery sticks and 200g kale leaf, both roughly chopped.
Warm tortillas fold and hold shape better than cold, so always warm them through first.