Real African Dishes: [MC-AllEthnic-Recipes] Moo Shu Vegetable Roll-Ups

* Exported from MasterCook *

Moo Shu Vegetable Roll-Ups

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole wheat tortillas -- 10-inch diameter
2 teaspoons canola oil
4 large eggs -- beaten
1/4 pound shiitake mushrooms -- stems removed, thinly sliced
4 cups shredded coleslaw mix
1 cup shredded carrots
3 scallions -- thinly sliced
2 tablespoons light teriyaki sauce
1/4 cup chopped unsalted peanuts
1/4 cup hoisin sauce

Preheat the oven to 350F. Wrap the tortillas in foil and place in the oven
to heat through, for 5 minutes.

Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over
medium heat. Add the eggs and cook, stirring frequently, for 1 to 2
minutes, or until the eggs are scrambled, but still moist. Turn the eggs
out onto a plate and set aside.

Add remaining 1 teaspoon oil to the skillet and increase the heat to
medium-high. When hot, add the mushrooms. Cook, stirring frequently, for
about 2 minutes, or until softened. Add the coleslaw mix and carrots.
Cook, stirring constantly, for 3 to 4 minutes, or until crisp-tender. Stir
in the scallions and teriyaki sauce and cook for 1 minutes. Remove the
skillet from the heat. Gently stir in the peanuts and reserved eggs.

To serve, spread some of the hoisin sauce on the center of the tortillas.
Top with the vegetable mixture and roll up.

Makes 4 servings

Per serving: 370 cals ( % fat); 16 g protein; 42 g carbs; 16 g fat; 210
mg cholest; 700 mg sodium; 6 g fiber
Diet Exchanges: 2 vegs; 2 bread; 1 1/2 meat; 2 1/2 fat
Carb Choices: 3

AuthorNote: A traditional moo shu roll-up is a thin pancake stuffed with
shredded pork, egg, and various seasoning. This vegetarian version has the
same tantalizing taste plus an impressive 18 grams of protein and 7 grams
of fiver that will have you saying sayonara to hunger pangs.

Cuisine:
"Asian"
Source:
"Sugar Solution Cookbook by the editors of Prevention magazine and Ann
Fittante, 2010"
S(Formatted by Chupa Babi):
"March 2011"
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Per Serving (excluding unknown items): 447 Calories; 15g Fat (29.2%
calories from fat); 18g Protein; 65g Carbohydrate; 9g Dietary Fiber; 212mg
Cholesterol; 849mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2
Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 4920 0 0 559 26041 0