Yield: 4 Servings
|8 \N||Low-fat flour tortillas; (6 inch)|
|3 tablespoons||Hoisin sauce|
|2 tablespoons||Soy sauce|
|¾ teaspoon||Asian sesame oil|
|1 bunch||Green onions|
|3 teaspoons||Olive oil|
|1 pack||Sliced mushrooms; (8 ounces)|
|½ medium||Red pepper; thinly sliced|
|1 \N||Garlic clove; crushed with garlic press|
|2 teaspoons||Grated; peeled fresh ginger|
|12 ounces||Leftover skinless Rosemary Roast|
|2 cups||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
Work Time: 20 minutes Total Time: about 35 minutes Recipe by: Good Housekeeping: Food Posted to EAT-L Digest by Sharon Nardo <snardo@...> on Mar 11, 1998