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Fish Chips
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Mu Shu Vegetables
Yield: Makes 6 servings
Ingredients:
*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. 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
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.
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 |
This recipe appears in:
Chinese
