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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
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
