Moo Shu Mushroom Wraps

·      4 teaspoons sesame or canola oil, divided
·      4 large eggs, lightly beaten
·      1/2 pound sliced fresh mushrooms
·      1 package (12 ounces) broccoli coleslaw mix
·      2 garlic cloves, minced
·      2 teaspoons minced fresh gingerroot
·      2 tablespoons rice vinegar
·      2 tablespoons reduced-sodium soy sauce
·      2 teaspoons Sriracha chili sauce
·      1 cup fresh bean sprouts
·      1/2 cup hoisin sauce
·      10 flour tortillas (6 inches), warmed
·      6 green onions, sliced

Moo Shu Mushroom Wraps

1.    In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
2.   In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through.
3.   Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.
Nutrition Facts
2 filled wraps: 381 calories, 15g fat (2g saturated fat), 170mg cholesterol, 1234mg sodium, 48g carbohydrate (12g sugars, 4g fiber), 16g protein.

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