Moo Shu Vegetable
|1/2||small onion, thinly sliced|
|2 tbsp.||minced peeled fresh ginger|
|2||garlic cloves, minced|
|2 cups||thinly sliced bok choy|
|1/2||red bell pepper, sliced|
|5||large mushrooms, cut into matchstick-size strips|
|2 cups||bean sprouts|
|1 tbsp.||hoisin sauce|
|1 tbsp.||low-sodium soy sauce|
|6||8-inch diameter flour tortillas or frozen Chinese crepes, thawed|
- Preheat oven to 325°F. Heat wok or heavy large skillet over high heat until very hot. Add first 3 ingredients and stir-fry until onion is tender, about 5 minutes. Mix in bok choy, red bell pepper and mushrooms and stir-fry until red bell pepper is just crisp-tender, about 5 minutes. Add bean sprouts, sake, hoisin and soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.
- Meanwhile, wrap tortillas or crepes in foil. Place in oven to warm, about 8 minutes.
- Remove vegetable mixture from wok and keep warm. Scramble the 3 eggs and add to vegetable mixture. Divide mixture among crepes and roll up to enclose or "build" at dining table. Serve immediately.
|Amount per serving
|% Daily Value*|
|Total Fat 7g||11%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.