Stir-Fried Moo Shu Vegetable Wraps

By Bibigallini

A recipe from Cooking Light magazine - an easy take on veggie moo shu wraps. A great recipe for a busy weeknight or for a night when you’d like to cook something healthy and simple.

Ingredients

• 1 Tbsp soy sauce
• 8 oz firm tofu, drained and cut into 3/4” cubes
• 2 C sliced shiitake mushroom caps (about 8oz mushrooms)
• 2 C pkg broccoli coleslaw
• 1 C (1/4” wide) red bell pepper strips
• 1/2 C (1/2”) diagonally cut green onions
• 1 Tbsp bottled minced garlic
• 1 tsp bottled ground ginger
• 2 tsp sesame oil
• 2 Tbsp vegetarian hoisin sauce
• 1/4 tsp crushed red pepper
• 8 (7”) flour tortillas
• 1/4 C plum sauce

Preparation

Step 1

Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5
ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high
heat. Add vegetables, stir-fry 3 min. Add tofu; stir-fry 1 min. Stir in hoisin sauce and
crushed red pepper; stir-fry 1 min or until vegetables are crisp-tender.

Stack tortillas; wrap in damp paper towels, and microwave at HIGH 25 seconds.
Spread 1 1/2 tsp plum sauce over each tortilla. Top each tortilla with about 1/3C tofu
mixture; roll up.

CALORIES 455 (21% from fat); FAT 10.4g (sat 2.2g, mono 4.8g, poly 2.6g); PROTEIN 16g; CARB 73.7g; FIBER
7.1g; CHOL 0mg; IRON 5.6mg; SODIUM 877mg; CALC 97mg