Baby Bok Choy and Shiitake Mu Shu Wraps |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Vegetarian Times. Ingredients:
2 large eggs |
2 tablespoons sesame oil |
1/2 lb fresh shiitake mushroom, thinly sliced |
3/4 lb baby bok choy, sliced |
2 medium carrots, cut in matchsticks |
3 green onions, thinly sliced |
2 garlic cloves, minced |
2 tablespoons soy sauce |
5 ounces smoked tofu, sliced into matchsticks |
12 warmed tortillas (or mu shu wraps) |
hoisin sauce (to garnish) |
Directions:
1. Heat nonstick skillet over high heat, and coat with cooking spray. Whisk eggs in a small bowl with 2 tablespoons water; season with salt and pepper.
2. Pour eggs into skillet and tilt pan so egg forms a thin layer. Cook 2-3 minutes or until eggs are set.
3. Flip carefully with a spatula, and cook for 1 minute longer. Transfer eggs to cutting board and slice into thin ribbons.
4. Heat same skillet over medium high heat and add sesame oil. Add mushrooms, and saute 5-7 minutes or until softened.
5. Stir in bok choy, carrots and green onions, and cook 3-4 minutes or until vegetables are crisp tender.
6. Add garlic and saute 1 minute more, then add soy sauce and vinegar.
7. Season with salt and pepper. Add tofu and egg ribbons to skillet and cook 2 more minutes until heated through.
8. Transfer to a bowl. Serve with tortillas and hoisin sauce.
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