Moo Shu Turkey   

Ingredients :
8	x	Low-fat flour tortillas, (6 inch)
3	tbl	Hoisin sauce
2	tbl	Soy sauce
3/4	tsp	Asian sesame oil
1	bn	Green onions
3	tsp	Olive oil
1	pkt	Sliced mushrooms, (8 ounces)
1/2	med	Red pepper, thinly sliced
1	x	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

How to cook :

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.
Slice and toss cucumbers with rice vinegar, then warm the tortillas and stir-fry the Moo Shu Turkey filling.
Work Time: 20 minutes Total Time: about 35 minutes.

Tags : Poultry Chinese China Asian Oriental

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