Stir-Fried Moo Shu Vegetable Wraps

Stir-Fried Moo Shu Vegetable Wraps
Photo by Randy Mayor

Ingredients

  • 2 tablespoons hoisin sauce
  • 8 (7-inch) flour tortillas
  • 2 cups packaged broccoli coleslaw (such as River Ranch)
  • 2 cups sliced shiitake mushroom caps (about 8 ounces mushrooms)
  • ¼ teaspoon crushed red pepper
  • ½ cup (1/2-inch) diagonally cut green onions
  • 2 teaspoons dark sesame oil
  • + 7 more ingredients
    • ¼ cup plum sauce
    • 8 ounces reduced-fat firm tofu, drained and cut into 3/4-inch cubes
    • 8 ounces reduced-fat firm tofu, drained and cut into 3/4-inch cubes
    • 1 teaspoon bottled ground fresh ginger (such as Spice World)
    • 1 cup red bell pepper, cut into 1/4-inch strips
    • 1 tablespoon bottled minced garlic
    • 1 tablespoon low-sodium soy sauce

Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger) in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add vegetables; stir-fry for 3 minutes. Add tofu; stir-fry 1 minute. Stir in hoisin sauce and crushed r...

View full recipe at My Recipes

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