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Stir-Fried Moo Shu Vegetable Wraps




Source of Recipe


Cooking Light-10/01






List of 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)
  
• 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 Onion
  
• 1 Tablespoon Bottled Minced Garlic
  
• 1 Teaspoon Bottled Fresh Ground 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
  






Instructions



1. Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger) in a medium bowl.
   
   
2. Heat the oil in a large nonstick skillet over medium-high heat. Add vegetables; stir-fry for 3 minutes. Add tiou; stir-fry 1 minute. Stir in hoisin sauce and crushed red pepper; stir-fry 1 minute or until vegetables are crisp tender.
   
   
3. Stack tortillas; wrap in a 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.
   
   
4. Yield: 4 servings (serving size: 2 tortillas). 455 cal, 10.4g fat, 16g pro, 73.7g carb, 7.1g fiber, 0mg chol, 5.6mg iron, 877mg sod, 97mg calc.