Monday, April 23, 2007

Stir-Fried Moo Shu Vegetable Wraps

When I order Chinese food, I usually get fried rice or lo mein, or occasionally - if they have it - General Tso's tofu. BUT! When I feel like deviating from the usual, I get moo shu vegetables. It's the same as moo shu pork - vegetables and plum sauce wrapped up in a weird little tortilla thing.

Tonight's dinner was a crazy-quick homemade version of moo shu vegetables, care of Cooking Light. I'm trying to train myself to cook dinner even when I get home late, since my new job (!!) will have me working later hours than I am used to. So I made this dinner because it was quick to assemble and required minimal cooking time. It produced deliciously tasty results and I was very impressed. It's a great homemade version of a delicious Chinese food standby. We will make this again.

Stir-Fried Moo Shu Vegetable Wraps
CL, October 2001

1 tablespoon low-sodium soy sauce
8 ounces reduced-fat firm tofu, drained and cut into 3/4-inch cubes
2 cups sliced shiitake mushroom caps (about 8 ounces mushrooms)
2 cups packaged broccoli coleslaw (such as River Ranch)
1 cup red bell pepper, cut into 1/4-inch strips
1/2 cup (1/2-inch) diagonally cut green onions
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons dark sesame oil
2 tablespoons hoisin sauce
1/4 teaspoon crushed red pepper
8 (7-inch) flour tortillas
1/4 cup plum 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 red pepper; stir-fry for 1 minute or until vegetables are crisp-tender.

Stack tortillas; wrap in damp paper towels, and microwave at high for 25 seconds. Spread 1 1/2 teaspoons plum sauce over each tortilla. Top each tortilla with about 1/3 cup tofu mixture; roll up.

Yield: 4 servings

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