| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <snardo@ONRAMP.NET> on Mar 11, 1998
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