INGREDIENTS
1
tablespoon vegetable oil
8
ounces (4 cups packed) shredded coleslaw mix with cabbage and carrots
1
teaspoon bottled minced ginger
or 1/2 teaspoon dried ginger
1
teaspoon bottled minced garlic
1
cup bean sprouts
1/2
cup sliced green onions with tops
8
flour tortillas (6 or 7 inches)
10
to 12 ounces peeled cooked medium shrimp
1/4
cup stir-fry sauce
1/4
teaspoon red pepper flakes
Plum sauce or sweet-and-sour sauce
PREPARATION:
- Heat oil in large, deep skillet over medium-high heat until hot. Add coleslaw mix, ginger and garlic; stir-fry 2 minutes. Add sprouts and onions; stir-fry 3 minutes.
- While vegetable mixture is cooking, stack tortillas and wrap in waxed paper. Microwave on HIGH 1-1/2 minutes or until warm.
- Add shrimp, stir-fry sauce and red pepper flakes to skillet; stir-fry 2 minutes or until heated through. Spoon about 1/3 cup shrimp mixture evenly down center of each tortilla. Fold 1 end of tortilla over filling and roll up. Serve with plum sauce.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Protein
23 g
Fiber
2 g
Carbohydrate
48 g
Cholesterol
138 mg
Total Fat
9 g
Calories
366
Sodium
876 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
1
Starch
3
Fat
1/2
