See Also: Moo Shu Vegetables(recipes)
Mu Shu Vegetables(recipes)
Grilled Vegetables(recipes)
Chinese Vegetables(recipes)
Rotini with Vegetables(recipes)
Scallops with Vegetables(recipes)
Hummus-Stuffed Vegetables(recipes)
Herbed Rotini and Vegetables(recipes)
Italian Baked Vegetables(recipes)
Italian Grilled Vegetables(recipes)

Moo Shu Vegetables (recipes)


Moo Shu Vegetables

Yield: Makes 8 servings

You won' t even miss the meat in this nutritious all-vegetable version of classic moo shu. Wrapping the savory filling in flour tortillas makes preparation a snap.





Ingredients:



1/2package dried Chinese black mushrooms (6 or 7 mushrooms)

2tablespoons vegetable oil

2cloves garlic, minced

2cups shredded napa or green cabbage

1red bell pepper, cut into short, thin strips

1cup fresh bean sprouts or canned bean sprouts, rinsed and drained

2large green onions, cut into short, thin strips

1tablespoon teriyaki sauce

1/3cup plum sauce

8(6-inch) flour tortillas, warmed









Preparation:





1.Soak mushrooms in warm water 20 minutes. Drain; squeeze out excess water. Discard stems; slice caps.2.Heat oil in wok or large nonstick skillet over medium heat. Add garlic; stir-fry 30 seconds.3.Add cabbage, mushrooms and bell pepper; stir-fry 3 minutes. Add bean sprouts and green onions; stir-fry 2 minutes. Add teriyaki sauce; stir-fry 30 seconds or until mixture is hot.4.Spread about 2 teaspoons plum sauce on each tortilla. Spoon heaping 1/4 cup of vegetable mixture over sauce. Fold bottom of each tortilla up over filling, then fold sides over filling.









Nutritional Information:







Serving Size: 1/8 of total recipe







Sodium

207 mg







Protein

4 g







Fiber

2 g







Carbohydrate

26 g







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

22 %







Calories

147









Dietary Exchange:







Vegetable

1







Starch

1-1/2







Fat

1/2