Vegetarian Enchilada Casserole
Breakfast Casserole

Vegetable Moo Shu Wraps

For sauce combine:
½ cup vegetable broth or water (used water)
2 Tbs. low-sodium soy sauce
2 tsp. sesame oil
1-2 Tbs. rice wine vinegar or lime juice (used lime)
2 tsp. cornstarch
1 tsp. honey

3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 small red onion, sliced in half moons
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced
4 cups shredded cabbage (bag of TJ's pre-shredded)
1 cup green peas (fresh that I microwaved with 1 T of water for about 1 minute)
1 ½ cups shredded carrot (used TJ's)
Green onions, thinly sliced on the diagonal

16 Chinese moo shu pancakes or small, thin flour tortillas – The reduced carb whole wheat flour tortilla from Trade Joe's worked really well. Hoisin sauce, for spreading inside wrappers

Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat a bit of olive oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.

Wipe out wok or skillet, add a bit of oil, and heat over medium-high. Add red onion; sauté 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and sauté 5 minutes, or until mushrooms are golden. Add ginger and sauté for a minute or two. Add cabbage, peas, carrots, and green onions; cook until cabbage slightly wilts. Stir in sauce, and simmer 2 to 3 minutes. Fold egg strips into mixture. Transfer to serving platter. Serve with warm moo shu pancakes and hoisin sauce. Spread tortilla with hoisin, top with veggie and roll-up. Good!

Vegetarian Times (slight modifications)


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