YIELD: 24 servings
1½ cups vegetable oil
24 eggs
6 cups thinly sliced bias-cut green onions
1 cup julienned ginger
24 cups shredded green or Chinese cabbage
12 cups julienned carrots
12 cups julienned shiitake mushrooms
4½ cups hoisin sauce
1½ cups chopped cilantro
48 (6" each) flour tortillas, warmed
1. Per order: In wok or sauté pan, heat 1 tsp. oil over medium heat. Lightly beat 1 egg; add to pan. Cook until softly scrambled, breaking egg into small pieces. Remove from wok and reserve.
2. In clean wok, add 2 tsps. oil and heat over high heat. Add ¼ cup green onion and 2 tsps. ginger; stir-fry for 30 seconds. Add 1 cup cabbage, ½ cup carrot and ½ cup mushrooms; stir-fry for about 2 minutes or until cabbage is wilted. Add scrambled egg, 1 Tbsp. hoisin sauce and 1 Tbsp. cilantro; toss together well. Mound vegetables on serving plate with 2 tortillas and 2 Tbsps. hoisin sauce on the side.
Recipe and photo: Kikkoman Sales USA, Inc.
