Love fajitas? Love Chinese food?

If the answer is yes to one or both questions, you’ll probably love our Meatless Monday recipe for today. It requires a bit more work than our previous Meatless Monday recipes, but is totally worth it because in the end you get what amounts to the fajita of Chinese food: mu shu vegetables.

Holy yum. Plus, you get a big old serving of veggies and the satisfaction of rolling something up in a tortilla.

Looks like a winner to us!

Mu Shu Vegetables

4 dried mushrooms

1/4 pound jicama peeled

1 small carrots

1 small zucchini

1 stalk celery

6 tortillas (flour) or mandarin pancakes (purchase frozen in Asian grocer stores)

2 tablespoons vegetable oil

1 teaspoon garlic, minced

1 teaspoon ginger root, minced

4 cups napa cabbage shredded and loosely packed

1 green onions (including tops) thinly sliced

1/4 cup vegetable broth (or water)

2 tablespoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon sugar

1/2 teaspoon cornstarch, mixed with 1 teaspoon water

1/4 cup hoisin sauce

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off the discard mushroom stems and slice caps into matchsticks pieces. Set aside. Cut jicama, carrot, zucchini and celery into matchstick pieces; set aside in separate bowls.

Wraps tortillas or pancakes in a tea towel, and steam over simmering water for 3-5 minutes.

Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. Add carrot and stir-fry for 30 seconds. Add jicama, zucchini, celery, cabbage, green onion and broth. Cover and cook for 2 minutes or until vegetables are crisp-tender. Stir in soy sauce, sesame oil, and sugar. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Spread a small amount of hoisin sauce on each tortilla or pancake. Place about 3 tablespoons of the vegetable mixture in center. Wrap up like a burrito and serve.

— Recipe from www.melissas.com.