Moo Shu Vegetables

Recipe Ingredients

1/2		Dried Chinese black mushrooms
		= (6 or 7 mushrooms)
2 tablespoons	30ml	Vegetable oil
2		Garlic cloves - minced
2 cups	474ml	Shredded napa or green cabbage
1		Red bell pepper - cut short thin
		Strips
1 cup	160g / 5.6oz	Fresh bean sprouts
		= (or rinsed drained canned bean sprouts)
2		Green onions - cut short thin (large)
		Strips
1 tablespoon	15ml	Teriyaki sauce
1/3 cup	78ml	Plum sauce
8		Flour tortillas - (6" dia) - warmed

Recipe Instructions

Soak mushrooms in warm water 20 minutes. Drain; squeeze out excess water. Discard stems; slice caps.

Heat oil in wok or large nonstick skillet over medium heat. Add garlic; stir-fry 30 seconds.

Add cabbage, mushrooms and bell pepper; stir-fry 3 minutes. Add bean sprouts and green onions; cook and stir 2 minutes. Add teriyaki sauce; stir-fry 30 seconds or until mixture is hot.

Spread about 2 teaspoons plum sauce on each tortilla. Spoon heaping 1/4 cup of vegetable mixture over sauce. Fold bottom of each tortilla up over filling, then fold sides over filling.

This recipe yields 8 servings.

Exchanges Per Serving: 1 1/2 Starch, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 147; Calories from Fat 22%; Total Fat 4g; Saturated Fat 1g; Protein 4g; Carbohydrates 26g; Cholesterol 0mg; Sodium 207mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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