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Chesapeake Crab Cakes
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Moo Shu Vegetables
Yield: Makes 8 servings
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:
1.
Soak mushrooms in warm water 20 minutes. Drain; squeeze out excess water. Discard stems; slice caps.
2.
Heat oil in wok or large nonstick skillet over medium heat. Add garlic; stir-fry 30 seconds.
3.
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.
4.
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.
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 |
This recipe appears in:
Chinese
