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INGREDIENTS

1 md Napa cabbage
1/4 c Chopped cilantro
1 md Carrot
1/2 lb Portobello or other
4 Scallions
2 c Bean sprouts
8 Flour tortillas
1 tb Peanut or other vegetable
1/4 c Hoisin sauce
3 tb Soy sauce
1 tb Cornstarch
1 Rib celery

Servings

INSTRUCTIONS

Clean and thinly slice mushrooms, celery, carrot, scallions, and cabbage. Cut carrot slices into matchsticks. In a small bowl, stir together soy sauce and cornstarch. Set aside. Spread hoisin sauce down the center of 4 tortillas, about 1 tablespoon each. Top these with remaining 4 tortillas. Stack tortillas together, wrap in plastic, and microwave 1 to 2 minutes to warm. Wrap in a towel to keep warm until needed. Heat oil in a large wok or skillet over medium high heat until barely smoking. Ads sliced vegetables to wok and stir fry about 4 minutes, until vegetables soften. Stir in bean sprouts and cilantro and stir-fry another minute. Push vegetables away from center of wok, add soy sauce mixture to liquid in the bottom, stirring as it thickens and bubbles. Toss vegetables with sauce mixture to coat. Place in a serving bowl or platter and serve with the hot tortillas. Diners can separate a tortilla pair, fill and roll the wraps at the table. By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life, March, 1999

NOTES

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Mushroom Moo Shu Wraps

1 md Napa cabbage 
1/4 c Chopped cilantro 
1 md Carrot 
1/2 lb Portobello or other 
4  Scallions 
2 c Bean sprouts 
8  Flour tortillas 
1 tb Peanut or other vegetable 
1/4 c Hoisin sauce 
3 tb Soy sauce 
1 tb Cornstarch 
1  Rib celery

Clean and thinly slice mushrooms, celery, carrot, scallions, and cabbage.  Cut carrot slices into matchsticks. In a small bowl, stir together soy  sauce and cornstarch. Set aside. Spread hoisin sauce down the center of 4  tortillas, about 1 tablespoon each. Top these with remaining 4 tortillas.  Stack tortillas together, wrap in plastic, and microwave 1 to 2 minutes to  warm. Wrap in a towel to keep warm until needed. Heat oil in a large wok or  skillet over medium high heat until barely smoking. Ads sliced vegetables  to wok and stir fry about 4 minutes, until vegetables soften. Stir in bean  sprouts and cilantro and stir-fry another minute. Push vegetables away from  center of wok, add soy sauce mixture to liquid in the bottom, stirring as  it thickens and bubbles. Toss vegetables with sauce mixture to coat. Place  in a serving bowl or platter and serve with the hot tortillas. Diners can  separate a tortilla pair, fill and roll the wraps at the table.    By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.    Recipe by: Veggie Life, March, 1999

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Nutrition

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Serving Size: 1 Serving (780g)
Recipe Makes: 4 servings

Calories: 1939
Calories from Fat: 425 (22%)

Amt Per Serving		% DV

	Total Fat 47.2g	63 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 23.5g
	Polyunsanturated Fat 9.8g
Cholesterol 0.5mg		0 %
Sodium 4290.3mg		148 %
Potassium 1136.3mg		30 %
Total Carbohydrate 321.7g		95 %
	Dietary Fiber 20.6g	82 %
	Sugars, other 301.2g
Protein 52.4g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1939

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