Here, bok choy replaces the cabbage used in traditional mu shu wraps for a milder flavor and crisper texture.
- 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
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.
- Calories: 249
- Carbohydrate Content: 36 g
- Cholesterol Content: 71 mg
- Fat Content: 8.5 g
- Fiber Content: 2 g
- Protein Content: 9 g
- Saturated Fat Content: 1.5 g
- Sodium Content: 416 mg
- Sugar Content: 4 g