Mu Shu Vegetables
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Mu Shu Vegetables
YIELD Makes 6 servings
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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 |
PREPARATION:
- Prepare Peanut Sauce; set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside.
- 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.
- 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.
- 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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