Main Dishes · No. 123
Moo Shu Mushroom Wraps
With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too, chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store., Athena Russell, Greenville, South Carolina
Serves 5Total time 30 min381 calories per servingAmericanLunch
Ingredients
- 4 teaspoons sesame or canola oil, divided
- 4 large eggs, lightly beaten
- 1/2 pound sliced fresh mushrooms
- 1 package (12 ounces) broccoli coleslaw mix
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons Sriracha chili sauce
- 1 cup fresh bean sprouts
- 1/2 cup hoisin sauce
- 10 flour tortillas (6 inches), warmed
- 6 green onions, sliced
Method
- In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
- In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through.
- Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.
Notes
- Times from the recipe page: prep 15 min, cook 15 min, total 30 min.
- 381 calories per serving, from the recipe page (yield as listed: 5 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Athena Russell. Saved for personal use.