Mu Shu Vegetables Recipe

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Mu Shu Vegetables
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Ingredients
16
Count
Nutrition
524
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. PREPARATION OF CABBAGE:.
  2. Discard any wilted or bruised outer leaves of the cabbage.
  3. Cut cabbage into halves and cut halves into quarters.
  4. Remove core.
  5. Cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor).
  6. PREPARATION OF LEEKS:.
  7. Remove any withered outer leaves.
  8. Cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife).
  9. Cut off roots.
  10. Cut leeks lengthwise in half.
  11. Wash halves thoroughly under running water to remove soil.
  12. Cut leeks into 2 inch slivers until you have 3 cups.
  13. PREPARATION OF CARROTS:.
  14. Julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board.
  15. Cut carrots into 2 inch lengths.
  16. For each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices.
  17. Stack a few slices and cut into 1/8 inch wide strips.
  18. TO SOFTEN AND WARM TORTILLAS:.
  19. Preheat oven to 350°F.
  20. Stack tortillas and wrap in aluminum foil.
  21. Place in oven for 10 minutes or until tortillas are warm.
  22. TO COOK VEGGIES:.
  23. Combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside.
  24. Heat wok over medium high heat until hot (about 1 minute).
  25. Drizzle peanut oil into hot wok and heat 30 seconds.
  26. Add leeks, carrots and mushrooms.
  27. Stir fry for 2 minutes until just tender.
  28. Add cabbage and stir fry for 3 minutes until just tender.
  29. Add bean sprouts and tofu.
  30. Stir fry 1 minute until hot.
  31. Add prepared soy sauce mixture to wok.
  32. Cook and stir until thickened (about 1 minute).
  33. PREPARE FOR SERVING:.
  34. Spread 1 tsp of Simple Peanut sauce on each tortilla.
  35. Add 1/2 cup of vegetable mixture on bottom half of tortilla.
  36. Sprinkle with chopped peanuts.
  37. Fold bottom edge of tortilla over filling.
  38. Fold in side edges.
  39. Roll up completely, enclosing filling.
  40. Serve with peanut sauce.
  41. .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 523.89 Kcal (2193 kJ)
Calories from fat 222.55 Kcal
% Daily Value*
Total Fat 24.73g 38%
Sodium 957.79mg 40%
Potassium 655.83mg 14%
Total Carbs 60.98g 20%
Sugars 10.08g 40%
Dietary Fiber 7.85g 31%
Protein 17.9g 36%
Vitamin C 12.9mg 22%
Vitamin A 0.3mg 10%
Iron 4.2mg 23%
Calcium 167.5mg 17%
Amount Per 100 g
Calories 169.86 Kcal (711 kJ)
Calories from fat 72.16 Kcal
% Daily Value*
Total Fat 8.02g 38%
Sodium 310.54mg 40%
Potassium 212.64mg 14%
Total Carbs 19.77g 20%
Sugars 3.27g 40%
Dietary Fiber 2.54g 31%
Protein 5.8g 36%
Vitamin C 4.2mg 22%
Vitamin A 0.1mg 10%
Iron 1.4mg 23%
Calcium 54.3mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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