8 Low-fat flour tortillas, (6 inch)
3 tbsp Hoisin sauce
2 tbsp Soy sauce
3/4 tsp Asian sesame oil
1 bunch Green onions
3 tsp Olive oil
1 package Sliced mushrooms, (8 ounces)
1/2 medium Red pepper, thinly sliced
1 Garlic clove, crushed with garlic press
2 tsp Grated, peeled fresh ginger
12 oz Leftover skinless Rosemary Roast
2 cup Turkey meat, pulled into shreds
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1. Warm tortillas as label directs.
2. Meanwhile, in small bowl, mix hoisin sauce, soy sauce, and sesame oil until smooth; set aside. Thinly slice 3 green onions; reserve remaining green onions for garnish.
3. In nonstick 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms and cook until all liquid evaporates and mushrooms are browned, about 8 minutes; remove mushrooms to bowl.
4. In same skillet, in remaining 2 teaspoons olive oil, cook cabbage mix, red pepper, and sliced green onions 3 minutes, stirring constantly. Add garlic and ginger; cook 1 minute, stirring constantly. Stir in shredded turkey, hoisin-sauce mixture, and mushrooms; heat through.
5. To serve, spoon turkey mixture onto warm tortillas and roll up. Garnish with reserved green onions.
Each serving: About 405 calories, 35 g protein, 53 g carbohydrate, 7 g total fat (1 g saturated), 71 mg cholesterol, 1140 mg sodium.
Slice and toss cucumbers with rice vinegar, then warm the tortillas and stir-fry the Moo Shu Turkey filling.
Copyright © 1996 The Hearst Corporation; all rights reserved Good Housekeeping: Food http://homearts.com/gh/food/0197lff2.htm
Work Time: 20 minutes Total Time: about 35 minutes
Recipe by: Good Housekeeping: Food http://homearts.com/gh/food/
Posted to EAT-L Digest by Sharon Nardo <snardo@ONRAMP.NET> on Mar 11, 1998
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