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Moo Shu Vegetables

Ingredients: 

1/2 package dried Chinese black mushrooms
= (6 or 7 mushrooms)
2 tablespoons vegetable oil
2 garlic cloves minced
2 cups shredded napa or green cabbage
1 red bell pepper cut short thin
strips
1 cup fresh bean sprouts
= (or rinsed drained canned bean sprouts)
2 large green onions cut short thin
strips
1 tablespoon teriyaki sauce
1/3 cup plum sauce
8 flour tortillas - (6 dia) warmed

Yield: 

8 Servings

Method: 

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.