Moo shu turkey

Yield: 4 Servings

Measure Ingredient
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

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