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Yield
4 servings (serving size: 1 wrap)
Becky Luigart-Stayner

How to Make It

Step 1

Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.

Step 2

Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender. Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.

Step 3

Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.

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