Cabbage and Mushroom Fajitas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Vegitarian recipe that is extremely flavorful; freezes well and tastes great reheated. Easy to prepare. Ingredients:
1 tablespoon canola oil |
4 cups thinly sliced napa cabbage |
1 cup matchstick carrot |
6 shiitake mushrooms, stemmed caps thickly sliced |
3 scallions, sliced |
2 garlic cloves, minced |
3 tablespoons hoisin sauce |
2 low-carb flour tortillas |
Directions:
1. Heat the oil in a nonstick wok or large deep skillet over high heat until a drop of water sizzles in it. Add the cabbage and carrots; stir fry until crisp tender, about 3 minutes. Add the mushrooms, scallions and garlic; stir fry until softened, about 4 minutes. Add the hoisin sauce and stir fry until heated through about 30 seconds.
2. Top each tortilla with half the mixture and if desired 1 teaspoon sour cream. Roll up to enclose the filling.
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