Baby Bok Choy and Shiitake Mu Shu Wraps
Here, bok choy replaces the cabbage used in traditional mu shu wraps for a milder flavor and crisper texture.
Ingredients
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2 large eggs
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2 tablespoons toasted sesame oil
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1/2 pound shiitake mushrooms, thinly sliced (from 5 large mushrooms)
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3/4 pound baby bok choy, thinly sliced (4 cups)
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2 medium carrots, cut into matchsticks (1 cup)
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3 green onions, thinly sliced
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2 cloves garlic, minced (2 teaspoons)
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2 tablespoons low-sodium soy sauce
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1 teaspoon balsamic vinegar
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5 ounces smoked tofu, sliced into matchsticks
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12 warmed mu shu wraps or tortillas
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Hoisin sauce, for garnish
Directions
1.
Heat nonstick skillet over high heat, and coat with cooking spray. Whisk eggs in small bowl with 2 tablespoons water; season with salt and pepper. Pour eggs into skillet and tilt pan so egg forms thin layer. Cook 2 to 3 minutes, or until eggs are set. Flip carefully with large spatula, and cook 1 minute more. Transfer eggs to cutting board, and slice into thin ribbons.
2.
Heat same skillet over medium-high heat and add sesame oil. Add mushrooms, and saute 5 to 7 minutes, or until softened. Stir in bok choy, carrots, and green onions, and cook 3 to 4 minutes, or until vegetables are crisp-tender. Add garlic and saute 1 minute more, then add soy sauce and vinegar. Season with salt and pepper. Add tofu and egg ribbons to skillet and cook 2 minutes more or until heated through, tossing carefully. Transfer to bowl. Serve with mu shu wraps and hoisin sauce.
Nutrition information
Calories 249, Total Fat 8.5 g, Saturated Fat 1.5 g, Cholesterol 71 mg, Sodium 416 mg, Carbohydrate 36 g, Fiber 2 g, Protein 9 g, Sugars 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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