Baby Bok Choy And Shiitake Mu Shu Wraps


Serving 6 people


45 min



Ingredients

  • baby bok choy ¾ lb. baby bok choy, thinly sliced (4 cups)
  • balsamic vinegar 1 tsp. balsamic vinegar
  • carrots 2 medium carrots, cut into matchsticks (1 cup)
  • eggs 2 large eggs
  • garlic 2 cloves garlic, minced (2 tsp.)
  • green onions 3 green onions, thinly sliced
  • hoisin sauce Hoisin sauce, for garnish
  • low sodium soy sauce 2 Tbs. low-sodium soy sauce
  • sesame oil 2 Tbs. toasted sesame oil
  • shiitake mushrooms ½ lb. shiitake mushrooms, thinly sliced (from 5 large mushrooms)
  • tofu 5 oz. smoked tofu, sliced into matchsticks
  • wraps 12 warmed mu shu wraps or tortillas
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How to make it

  1. Heat nonstick skillet over high heat, and coat with cooking spray.
  2. Whisk eggs in small bowl with 2 Tbs. water; season with salt and pepper.
  3. 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.
  4. Transfer eggs to cutting board, and slice into thin ribbons.
  5. Heat same skillet over medium-high heat and add sesame oil.
  6. 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.
  7. Add garlic and sauté 1 minute more, then add soy sauce and vinegar. Season with salt and pepper.
  8. Add tofu and egg ribbons to skillet and cook 2 minutes more or until heated through, tossing carefully.
  9. Transfer to bowl.
  10. Serve with mu shu wraps and hoisin sauce.