Recipe - Moo Shu Turkey

8 Lowfat flour tortillas; (6
inch)
3 tablespoon Hoisin sauce
2 tablespoon Soy sauce
Three fourths teaspoon Asian sesame oil
1 bn Green onions
3 teaspoon Olive oil
1 pack Sliced mushrooms; (8 ounces)
One half md Red pepper; thinly cut or sliced up
1 Garlic clove; crushed with
garlic press
2 teaspoon Grated; peeled fresh ginger
12 ounce Leftover skinless Rosemary
Roast
2 cup Turkey meat; pulled into
shreds

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 12inch skillet, heat 1 teaspoon olive oil over mediumhigh
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 cut or sliced up green onions 3 minutes, stirring constantly. Add
garlic and ginger; cook 1 minute, stirring constantly. Stir in shredded
turkey, hoisinsauce 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
stirfry 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 EATL Digest by Sharon Nardo snardo@ONRAMP.NET on Mar 11, 1998