Vegetable Moo Shu

You can substitute flour tortillas for the Quick Chinese Pancakes, if desired.

Yield: 4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes)

Ingredients

• 1  (0.5-ounce) package dried wood ear mushrooms
• 2  cups  boiling water
• 1  teaspoon  dark sesame oil
• 1  teaspoon  vegetable oil
• 3  large eggs, lightly beaten
• 1  tablespoon  minced peeled fresh ginger
• 2  garlic cloves, minced
• 4  cups  thinly sliced green cabbage
• 1  cup  thinly sliced red bell pepper
• 1  cup  diagonally sliced green onions
• 3  tablespoons  rice vinegar
• 2  tablespoons  dry sherry
• 2  tablespoons  low-sodium soy sauce
• 2  tablespoons  hoisin sauce
• Fresh chives (optional)
• Quick Chinese Pancakes

Preparation

Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.

Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.

Nutritional Information

Calories:

377 (27% from fat)

Fat:

11.4g (sat 2.8g,mono 4.1g,poly 3g)

Protein:

16.5g

Carbohydrate:

51.4g

Fiber:

4.4g

Cholesterol:

223mg

Iron:

4.1mg

Sodium:

567mg

Calcium:

209mg