"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Moo Shu Wraps Recipe

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This recipe for Moo Shu Wraps, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alison VV Lasell
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp low sodium soy
8 oz firm tofu
2 cups sliced shitake mushroom caps
2 cups broccoli/cole slaw
1 cup red bell pepper cut into 1/4 inch strips
1/2 cup diagonally cut green onions
1 Tbsp minced garlic(bottled)
1 tsp ground fresh ginger(bottled)
2 tsp dark sesame oil
2Tbsp hoison sauce
1/4 tsp crushed red pepper
8 -7 inch tortillas (or Chinese pancakes)
1/4 cup plum sauce
8 oz can bamboo shoots
2 carrots julienned

Directions:
Directions:
Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger, plus carrots and bamboo shoots)) in a medium bowl. Heat the oil in a large skillet over medium high heat. Add vegetables, stir fry for 3 minutes. Add tofu; stir fry 1 minute. Stir in hoison sauce and crushed red pepper, stir fry for 1 minute or until vegetables are crisp tender.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Compliments of Cooking Light Magazine.

 

 

 

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