INGREDIENTS
1/2
package dried Chinese black mushrooms (6 or 7 mushrooms)
2
tablespoons vegetable oil
2
cloves garlic, minced
2
cups shredded napa or green cabbage
1
red bell pepper, cut into short, thin strips
1
cup fresh bean sprouts or canned bean sprouts, rinsed and drained
2
large green onions, cut into short, thin strips
1
tablespoon teriyaki sauce
1/3
cup plum sauce
8
(6-inch) flour tortillas, warmed
PREPARATION:
- Soak mushrooms in warm water 20 minutes. Drain; squeeze out excess water. Discard stems; slice caps.
- Heat oil in wok or large nonstick skillet over medium heat. Add garlic; stir-fry 30 seconds.
- Add cabbage, mushrooms and bell pepper; stir-fry 3 minutes. Add bean sprouts and green onions; stir-fry 2 minutes. Add teriyaki sauce; stir-fry 30 seconds or until mixture is hot.
- Spread about 2 teaspoons plum sauce on each tortilla. Spoon heaping 1/4 cup of vegetable mixture over sauce. Fold bottom of each tortilla up over filling, then fold sides over filling.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1/8 of total recipe
Sodium
207 mg
Protein
4 g
Fiber
2 g
Carbohydrate
26 g
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
22 %
Calories
147
DIETARY EXCHANGE:
Vegetable
1
Starch
1-1/2
Fat
1/2
