Moo Shu Vegetable Roll-Ups -- 4 Servings
Moo Shu Vegetable Roll-Ups -- 4 Servings
4 whole wheat tortillas (10" diameter)
2 tsp canola oil
4 lrg eggs, beaten
1/4 pound shiitake mushrooms, stems discarded, thinly sliced
4 cps shredded coleslaw mix
1 cp shredded carrots
3 scallions, thinly sliced
2 tbl light teriyaki sauce
1/4 cp chopped unsalted peanuts
1/4 cp hoisin sauce
Preheat the oven to 350 degrees. Wrap the tortillas in foil and place in the oven to heat through for 5 mins.
Meanwhile, heat 1 tsp of the oil in a large nonstick skillet over med heat. Add the eggs and cook, stirring frequently, for 1-2 mins, or until the eggs are scrambled, but still moist. Turn the eggs out onto a plate and set aside.
Add the remaining 1 tsp oil to the skillet and increase the heat to med-high. When hot, add the mushrooms. Cook, stirring frequently, for about 2 mins, or until softened. Add the coleslaw mix and carrots. Cook, stirring constantly, for 3-4 mins, or until crisp-tender. Stir in the scallions and teriyaki sauce and cook for 1 min. Remove the skillet from the heat. Gently stir in the peanuts and the reserved eggs.
To serve, spread some of the hoisin sauce on the center of the tortillas. Top with the vegetable mixture and roll up.
Prep time: 15 mins
Cook time: 7 mins
Per serving: 370 cals; 16g protein; 42g carbs; 16g fat; 210mg cholesterol; 700mg sodium; 6g dietary fiber.
4 whole wheat tortillas (10" diameter)
2 tsp canola oil
4 lrg eggs, beaten
1/4 pound shiitake mushrooms, stems discarded, thinly sliced
4 cps shredded coleslaw mix
1 cp shredded carrots
3 scallions, thinly sliced
2 tbl light teriyaki sauce
1/4 cp chopped unsalted peanuts
1/4 cp hoisin sauce
Preheat the oven to 350 degrees. Wrap the tortillas in foil and place in the oven to heat through for 5 mins.
Meanwhile, heat 1 tsp of the oil in a large nonstick skillet over med heat. Add the eggs and cook, stirring frequently, for 1-2 mins, or until the eggs are scrambled, but still moist. Turn the eggs out onto a plate and set aside.
Add the remaining 1 tsp oil to the skillet and increase the heat to med-high. When hot, add the mushrooms. Cook, stirring frequently, for about 2 mins, or until softened. Add the coleslaw mix and carrots. Cook, stirring constantly, for 3-4 mins, or until crisp-tender. Stir in the scallions and teriyaki sauce and cook for 1 min. Remove the skillet from the heat. Gently stir in the peanuts and the reserved eggs.
To serve, spread some of the hoisin sauce on the center of the tortillas. Top with the vegetable mixture and roll up.
Prep time: 15 mins
Cook time: 7 mins
Per serving: 370 cals; 16g protein; 42g carbs; 16g fat; 210mg cholesterol; 700mg sodium; 6g dietary fiber.