Stir-Fried Moo Shu Vegetable Wraps

Stir-Fried Moo Shu Vegetable Wraps Recipe
Randy Mayor; Jan Gautro
Make Stir-Fried Moo Shu Vegetable Wraps for a healthy alternative to Chinese take-out.

Yield:

4 servings (serving size: 2 tortillas)

Recipe from

Nutritional Information

Calories 455
Caloriesfromfat 21 %
Fat 10.4 g
Satfat 2.2 g
Monofat 4.8 g
Polyfat 2.6 g
Protein 16 g
Carbohydrate 73.7 g
Fiber 7.1 g
Cholesterol 0.0 mg
Iron 5.6 mg
Sodium 877 mg
Calcium 97 mg

Ingredients

1 tablespoon low-sodium soy sauce
8 ounces reduced-fat firm tofu, drained and cut into 3/4-inch cubes
2 cups sliced shiitake mushroom caps (about 8 ounces mushrooms)
2 cups packaged broccoli coleslaw (such as River Ranch)
1 cup red bell pepper, cut into 1/4-inch strips
1/2 cup (1/2-inch) diagonally cut green onions
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons dark sesame oil
2 tablespoons hoisin sauce
1/4 teaspoon crushed red pepper
8 (7-inch) flour tortillas
1/4 cup plum sauce

Preparation

Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger) in a medium bowl.

Heat the oil in a large nonstick skillet over medium-high heat. Add vegetables; stir-fry for 3 minutes. Add tofu; stir-fry 1 minute. Stir in hoisin sauce and crushed red pepper; stir-fry for 1 minute or until vegetables are crisp-tender.

Stack tortillas; wrap in damp paper towels, and microwave at high for 25 seconds. Spread 1 1/2 teaspoons plum sauce over each tortilla. Top each tortilla with about 1/3 cup tofu mixture; roll up.

Note:

October 2001
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