Mu Shu Salmon - cooking recipe

Ingredients

12 small flour tortillas or 8 large flour tortillas
6 dried shiitake mushrooms
3/4 lb salmon fillet
1 tablespoon reduced sodium soy sauce
1 tablespoon oriental sesame oil
2 tablespoons vegetable oil
3 large eggs, slightly beaten
4 green onions, shredded
3 garlic cloves (minced or pressed)
1 tablespoon minced fresh ginger
4 cups shredded napa cabbage (about half of a 2-lb cabbage)
2 tablespoons water
1/4 1/4 cup Chinese duck sauce (to 1/3 cup) or 1/4 cup plum sauce (to 1/3 cup)

Preparation

Soak the dried mushrooms in a bowl of hot water until tender, 15 to 30 minutes.
Drain and gently squeeze the mushrooms.
Discard the tough stems, then cut the caps in slivers.
Set aside in a large bowl.
Remove the skin from the salmon.
With your fingers, feel for the tips of tiny bones; pull out with tweezers or needle-nose pliers.
Rinse the fish in cold water and pat dry.
Slice the salmon crosswise into strips 1/4-inch thick and set aside.
Combine the soy sauce and sesame oil in small bowl and set aside.
Heat a wok or a large frying pan over high heat.
Add 1 teaspoon of vegetable oil and swirl to coat the sides of the wok.
When the oil is hot, add the eggs and cook until set, stirring constantly to break up the eggs, about 2 minutes.
Transfer to the bowl with the mushrooms.
Add another 2 teaspoons of oil to the wok.
Add the salmon and stir gently until just opaque on the outside, 1 to 2 minutes.
Add to mushrooms.
Scrape any cooked bits of fish from the wok and discard (drizzle a little water into pan to loosen cooked-on bits).
Turn the heat to medium and add the remaining tablespoon oil.
When the oil is hot, add the green onions, garlic and ginger and stir until fragrant and the onion is bright green, about 1 minute.
Add the cabbage and water and stir until cabbage wilts, 1 to 2 minutes.
Return the mushrooms, egg and salmon to the wok.
Pour in the soy mixture and toss the ingredients to thoroughly combine and heat through.
Taste the mixture for seasoning, adding more soy sauce or sesame oil to taste.
To eat, spoon 1/2 to 1 teaspoon hoisin sauce down the center of a small tortilla (1 to 1 1/2 teaspoon for a large). Spoon about 1/3 cup of the filling (1/2 cup for a large tortilla) over the sauce, then fold three sides of tortilla over the filling to enclose, leaving one end open.
Note:
Stack the tortillas and wrap in foil. Just before serving, heat in a 350 degrees oven until hot, 15 minutes.