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Moo Shu Wraps




Source of Recipe


From Miavita


Recipe Introduction


Here's an easy interpretation of a Chinese restaurant classic-without all the fat and calories.


List of Ingredients




1 teaspoon canola oil
2 cloves garlic, minced
1 1/2 teaspoons minced fresh ginger
4 ounces (120 g) shiitake mushrooms, stemmed and sliced (about 1 1/2 cups)
3 cups (8 oz/240 g) thinly sliced napa cabbage
2 cups (5 1/2 oz/165 g) thinly sliced red cabbage
2 - carrots, peeled and julienned
1 8-ounce (240-g) can sliced bamboo shoots, rinsed and cut into thin julienne strips
3 - green onions, thinly sliced
1/2 cup (1 1/2 oz/45 g) bean sprouts
4 - flatbreads, such as lavash, flour tortillas or Chinese pancakes
- - Hoisin sauce or plum sauce, to serve
- - MOO SHU SAUCE
1/2 cup (4 oz/120 g) low-fat silken tofu
3 tablespoons low-sodium tamari soy sauce
3 tablespoons mirin (Japanese seasoning wine)
2 tablespoons cornstarch
1 tablespoon water or mushroom broth
1 teaspoon black bean garlic sauce or hoisin sauce


Recipe



1 In a blender or food processor, puree Moo Shu Sauce ingredients.
2 Set a wok or large sauté pan over medium heat and add oil. Stir-fry garlic and ginger for 1 minute. Add mushrooms, cabbage, bamboo shoots and carrots. Stir-fry for 5 minutes or until vegetables begin to wilt. Add the Moo Shu Sauce and cook until slightly thickened, about 2 minutes. Remove the pan from the heat and stir in green onions and bean sprouts.
3 To assemble wraps, lay a warmed flatbread on the work surface. Brush with hoisin sauce or plum sauce. Spread with one-fourth of the vegetable mixture. Roll tightly. Repeat with the remaining filling and breads.
4 Slice wraps in half. Serve with additional hoisin or plum sauce.