Moo Shu Vegetables
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.
Makes 8 servings
|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|
- Soak mushrooms in warm water 20 minutes. Drain; squeeze out excess water. Discard stems; slice caps.
- Heat oil in wok or large nonstick skillet over medium heat. Add garlic; stir-fry 30 seconds.
- 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.
- 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.
|Serving Size:||1/8 of total recipe|
|Calories from Fat||22 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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