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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Moo Shu Wraps Recipe

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This recipe for Moo Shu Wraps is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp low sodium soy
8 oz firm tofu
2 cups sliced shitake mushroom caps
2 cups broccoli/cole slaw
1 cup red bell pepper cut into 1/4 inch strips
1/2 cup diagonally cut green onions
1 Tbsp minced garlic(bottled)
1 tsp ground fresh ginger(bottled)
2 tsp dark sesame oil
2Tbsp hoison sauce
1/4 tsp crushed red pepper
8 -7 inch tortillas (or Chinese pancakes)
1/4 cup plum sauce
8 oz can bamboo shoots
2 carrots julienned
Directions:
Directions:
Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger, plus carrots and bamboo shoots)) in a medium bowl. Heat the oil in a large skillet over medium high heat. Add vegetables, stir fry for 3 minutes. Add tofu; stir fry 1 minute. Stir in hoison sauce and crushed red pepper, stir fry for 1 minute or until vegetables are crisp tender.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Compliments of Cooking Light Magazine.

 

 

 

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