Name: Moo Shu Mushroom Wraps
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: 4 teaspoons sesame or canola oil, divided -; 4 large eggs, lightly beaten -; 1/2 pound sliced fresh mushrooms -; 1 package (12 ounces) broccoli coleslaw mix -; 2 garlic cloves, minced -; 2 teaspoons minced fresh gingerroot -; 2 tablespoons rice vinegar -; 2 tablespoons reduced-sodium soy sauce -; 2 teaspoons Sriracha chili sauce -; 1 cup fresh bean sprouts -; 1/2 cup hoisin sauce -; 10 flour tortillas (6 inches), warmed -; 6 green onions, sliced -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Moo Shu Mushroom Wraps

1. 4 teaspoons sesame or canola oil, divided -

2. 4 large eggs, lightly beaten -

3. 1/2 pound sliced fresh mushrooms -

4. 1 package (12 ounces) broccoli coleslaw mix -

5. 2 garlic cloves, minced -

6. 2 teaspoons minced fresh gingerroot -

7. 2 tablespoons rice vinegar -

8. 2 tablespoons reduced-sodium soy sauce -

9. 2 teaspoons Sriracha chili sauce -

10. 1 cup fresh bean sprouts -

11. 1/2 cup hoisin sauce -

12. 10 flour tortillas (6 inches), warmed -

13. 6 green onions, sliced -

How to cook deliciously - Moo Shu Mushroom Wraps

1. Stage

In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.

2. Stage

In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through.

3. Stage

Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.