Moo Shu Vegetables
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Moo Shu Vegetables
YIELD Makes 8 servings
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You won't even miss the meat in this nutritious all-vegetable version of classic moo shu. Wrapping the savory filling in flour tortillas makes preparation a snap.
INGREDIENTS
| 1/2 | package dried Chinese black mushrooms (6 or 7 mushrooms) |
| 2 | tablespoons vegetable oil |
| 2 | cloves garlic, minced |
| 2 | cups shredded napa or green cabbage |
| 1 | red bell pepper, cut into short, thin strips |
| 1 | cup fresh bean sprouts or canned bean sprouts, rinsed and drained |
| 2 | large green onions, cut into short, thin strips |
| 1 | tablespoon teriyaki sauce |
| 1/3 | cup plum sauce |
| 8 | (6-inch) flour tortillas, warmed |
PREPARATION:
- Soak mushrooms in warm water 20 minutes. Drain; squeeze out excess water. Discard stems; slice caps.
- Heat oil in wok or large nonstick skillet over medium heat. Add garlic; stir-fry 30 seconds.
- Add cabbage, mushrooms and bell pepper; stir-fry 3 minutes. Add bean sprouts and green onions; stir-fry 2 minutes. Add teriyaki sauce; stir-fry 30 seconds or until mixture is hot.
- Spread about 2 teaspoons plum sauce on each tortilla. Spoon heaping 1/4 cup of vegetable mixture over sauce. Fold bottom of each tortilla up over filling, then fold sides over filling.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Serving Size: | 1/8 of total recipe |
| Sodium | 207 mg |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 26 g |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 22 % |
| Calories | 147 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Fat | 1/2 |
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