Baby Bok Choy and Shiitake Mu Shu Wraps
Vegetarian Times Issue: July 1, 2008 p.48
Here, bok choy replaces the cabbage used in traditional mu shu wraps for a milder flavor and crisper texture.
Directions
- 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.
- 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.
ingredient list
Serves 6
- 2 large eggs
- 2 Tbs. toasted sesame oil
- 1/2 lb. shiitake mushrooms, thinly sliced (from 5 large mushrooms)
- 3/4 lb. baby bok choy, thinly sliced (4 cups)
- 2 medium carrots, cut into matchsticks (1 cup)
- 3 green onions, thinly sliced
- 2 cloves garlic, minced (2 tsp.)
- 2 Tbs. low-sodium soy sauce
- 1 tsp. balsamic vinegar
- 5 oz. smoked tofu, sliced into matchsticks
- 12 warmed mu shu wraps or tortillas
- Hoisin sauce, for garnish
Nutritional Information
Per SERVING:
| Calories |
249 |
| Protein |
9g |
| Total Fat |
8.5g |
| Saturated Fat |
1.5g |
| Carbs |
36g |
| Cholesterol |
71mg |
| Sodium |
416mg |
| Fiber |
2g |
| Sugar |
4g |
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We made this without mushrooms & just fried the tofu since we didn't have any smoked. It was really good! Next time I think I will leave out the egg, it didn't add anything. I will fry the tofu and simmer it with some soy sauce next time.
I pan fried the tofu with some rice flour( and left out the egg (to make it vegan). Great! Could also make a good filling for spring rolls if you don't cook the bok choy very long.
Good.... and send me traditional veg... items
I took Katy's suggestions, left out the egg, mushrooms and fried the tofu with soy sauce. And I loved the dish. I'm just starting to learn how to cook with tofu and this is definitely going to be a staple dish. It's easy and has flavour, but next time I will slice the bok choy into short bite size strips because they are hard to bite through in wrap form.
I made this recipe tonight for my husband and ten-year-old daughter. I also pan fried the tofu with soy sauce, but followed the rest of the recipe as written. It was a delicious success!