Mu Shu Vegetables Photo
Mu Shu Vegetables

YIELD Makes 6 servings

INGREDIENTS

Peanut Sauce (recipe)
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1‑1/2 tablespoons minced fresh ginger
3 cloves garlic, minced
1‑1/2 teaspoons sesame oil
1 tablespoon peanut oil
3 leeks, washed and cut into 2-inch slivers
3 carrots, peeled and julienned
1 cup thinly sliced fresh shiitake mushrooms
1 small head Napa or Savoy cabbage, shredded (about 4 cups)
2 cups mung bean sprouts, rinsed and drained
8 ounces firm tofu, drained and cut into 2-1/2X1/4-inch strips
12 (8-inch) fat-free flour tortillas, warmed*
3/4 cup finely chopped honey roasted peanuts
*Tortillas can be softened and warmed in microwave oven just before using. Stack tortillas and wrap in plastic wrap. Microwave on HIGH 30 seconds to 1 minute, turning over and rotating a quarter turn once during heating.

PREPARATION:

  1. Prepare Peanut Sauce; set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside.
  2. Heat wok over medium-high heat 1 minute or until hot. Drizzle peanut oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened.
  3. Spread each tortilla with about 1 teaspoon Peanut Sauce. Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla; sprinkle with 1 tablespoon peanuts.
  4. Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon 1/2 cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with Peanut Sauce.
This recipe appears in: Chinese
NUTRITIONAL INFORMATION:
Serving Size: 2 filled tortillas with about 1 tablespoon plus 1 teaspoon Peanut Sauce
Sodium 1,043 mg
Protein 19 g
Fiber 18 g
Carbohydrate 64 g
Saturated Fat 3 g
Total Fat 18 g
Calories from Fat 32 %
Calories 477
DIETARY EXCHANGE:
Meat 1
Vegetable 3
Starch 3
Fat 3

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