Recipe - Moo Shu Soy Chicken

1 pack Soy chicken; or 4 cups of
baked tofu cut or sliced up
One half cup Orange juice
4 cup Spinach
4 cup Julienned napa cabbage
4 cup Sliced shitake mushrooms
3 cup Julienned leek
3 cup Julienned carrots
2 cup Julienned red bell peppers
6 Cloves minced garlic
2 tablespoon Minced ginger
1 teaspoon Canola oil
8 Moo Shu pancakes; or lowfat
flour tortillas, or 8 cups
brown rice
8 teaspoon Hoisin Sauce

SAUCE FOR MOO SHU
One fourth cup Low sodium soy
1/3 cup Mirin
1 tablespoon Hoisin sauce
1 tablespoon Cornstarch dissolved in 3
tablespoons water

RECIPE FOR HEALTH SHOW# RHH147

(Courtesy of Gayle Reichler, Active Wellness Gourmet)

Peel skin off skin from soy chicken. Shred soy chicken or cut or sliced up tofu and
place in bowl with orange juice. Let marinate while you prepare the
remainder of the recipe. Combine all the vegetables, garlic and ginger and
set aside.

Prepare the Moo Shu sauce be placing all the ingredients in a small bowl.
Whisk the ingredients together until the cornstarch dissolves. Set aside.

Heat wok or saute pan with canola oil. Heat pan on high for 3 minutes or
until pan is very hot. Be careful that oil does not reach the smoking
point. If it does turn the heat down.

Drain the soy mixture and combine soy mixture with the vegetable mixture.
Place in hot pan. Stir well and quickly. When vegetables are barely cooked
add Moo Shu sauce. Mix thoroughly until sauce thickens. Remove from heat.

When serving place 1 teaspoon hoisin sauce on each opened pancake or
tortilla. Divide Moo Shu vegetable mixture equally among the 8 pancakes.
Roll pancakes to enclose mixture. Serve with extra hoisin on the side. If
serving with brown rice, mix the hoisin sauce in the brown rice and top
with soy/vegetable mixture.

Yield: 4 servings

Nutritional information: 454 calories and 5 grams of fat
10% CFF Posted to Digest eatlf.v097.n208 by "Tina D. Bell"
tdbell@altair.csustan.edu on Aug 17, 1997