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Title: Moo Shu Turkey Categories: Chinese Yield: 4 Servings 8 Low-fat flour tortillas; (6 -inch) 3 tb Hoisin sauce 2 tb Soy sauce 3/4 ts Asian sesame oil 1 bn Green onions 3 ts Olive oil 1 pk Sliced mushrooms; (8 ounces) 1/2 md Red pepper; thinly sliced 1 Garlic clove; crushed with -garlic press 2 ts Grated; peeled fresh ginger 12 oz Leftover skinless Rosemary -Roast 2 c Turkey meat; pulled into -shreds 1. Warm tortillas as label directs. 2. Meanwhile, in small bowl, mix hoisin sauce, soy sauce, and sesame oil until smooth; set aside. Thinly slice 3 green onions; reserve remaining green onions for garnish. 3. In nonstick 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms and cook until all liquid evaporates and mushrooms are browned, about 8 minutes; remove mushrooms to bowl. 4. In same skillet, in remaining 2 teaspoons olive oil, cook cabbage mix, red pepper, and sliced green onions 3 minutes, stirring constantly. Add garlic and ginger; cook 1 minute, stirring constantly. Stir in shredded turkey, hoisin-sauce mixture, and mushrooms; heat through. 5. To serve, spoon turkey mixture onto warm tortillas and roll up. Garnish with reserved green onions. Each serving: About 405 calories, 35 g protein, 53 g carbohydrate, 7 g total fat (1 g saturated), 71 mg cholesterol, 1140 mg sodium. Slice and toss cucumbers with rice vinegar, then warm the tortillas and stir-fry the Moo Shu Turkey filling. Copyright © 1996 The Hearst Corporation; all rights reserved Good Housekeeping: Food http://homearts.com/gh/food/0197lff2.htm Work Time: 20 minutes Total Time: about 35 minutes Recipe by: Good Housekeeping: Food http://homearts.com/gh/food/ Posted to EAT-L Digest by Sharon Nardo |