Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Stir-fry mu shu vegetables with chicken




Source of Recipe


SHAPE Magazine


List of Ingredients




4 dried black Chinese mushrooms or dried shiitake mushrooms
1/3 cup fat-free chicken or vegetable broth
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons sesame oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breasts, cut into 1/4-inch-thick strips
4 cups shredded green cabbage or packaged cole slaw mix
1 carrot, cut into matchstick-size pieces
1 small zucchini, cut into matchstick-size pieces
2 green onions, sliced diagonally into 1/4-inch pieces
8 6-inch whole-wheat or spinach tortillas
1/4 cup hoisin sauce


Recipe



Soak dried mushrooms in 1/2 cup warm water for 20 minutes. Drain, reserve mushroom liquid, remove and discard any stems and thinly slice caps.

Whisk together broth, soy sauce and cornstarch; set aside.

Heat oil in a wok or large skillet over high heat. Add minced garlic and ginger and stir-fry for 30 seconds. Add chicken and stir-fry for 2-3 minutes, until no longer pink. Add cabbage, carrot, zucchini, green onions, reserved mushrooms and mushroom liquid and stir-fry for 1 minute, until cabbage wilts. Add cornstarch mixture and simmer 1 minute, until liquid thickens. Remove from heat.

Wrap tortillas in plastic and heat in the microwave for 15 seconds to soften. Spoon 1 1/2 teaspoons of hoisin sauce on each tortilla, add chicken and vegetable mixture and roll up.