Instructions: Trim the armadillo meat of fat, cut into matchstick-size shreds about 1 1/2 inches long.

Soak the Chinese dried mushrooms in hot water for 20 minutes. Drain, remove stems, and thinly slice the caps.

Marinate armadillo: In a medium-sized bowl, combine marinade ingredients. Add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Mix minced seasonings: In a small bowl, combine garlic and ginger; set aside.

Make sauce: In a small bowl, combine sauce ingredients and blend well; set aside.

Stir-fry mu shu filling: Heat a wok or large skillet over high heat, add 1/2 tablespoon of the 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 reserved minced seasoning and stir-fry until fragrant, 10 to 15 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the reserved sauce mixture and stir constantly until thickened, about 1 minute. Return the armadillo and eggs to the pan and toss until heated through. Stir in scallions. Transfer to a platter.

To serve, spread some hoisin sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat.

This recipe yields 4 servings.

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