Baby Bok Choy and Shiitake Mu Shu Wraps
Here, bok choy replaces the cabbage used in traditional mu shu wraps for a milder flavor and crisper texture.
1. Heat nonstick skillet over high heat, and coat with cooking spray. Whisk eggs in small bowl with 2 Tbs. water; season with salt and pepper. Pour eggs into skillet and tilt pan so egg forms thin layer. Cook 2 to 3 minutes, or until eggs are set. Flip carefully with large spatula, and cook 1 minute more. Transfer eggs to cutting board, and slice into thin ribbons.
2. Heat same skillet over medium-high heat and add sesame oil. Add mushrooms, and sauté 5 to 7 minutes, or until softened. Stir in bok choy, carrots, and green onions, and cook 3 to 4 minutes, or until vegetables are crisp-tender. Add garlic and sauté 1 minute more, then add soy sauce and vinegar. Season with salt and pepper. Add tofu and egg ribbons to skillet and cook 2 minutes more or until heated through, tossing carefully. Transfer to bowl. Serve with mu shu wraps and hoisin sauce.