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Lilly’s Table

 
 
Asian Plum Barbecue Sauce
© Lillys-Table.com Photo of Mu Shu Veggie Wraps
 

Tags: Vegan Dairy Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
No

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Mu Shu Veggie Wraps

from Mu Shu Wraps with Asian Plum Sauce, the Week of September 20, 2015.
View the next recipe for this meal.

A simple stir fry of vegetables is rolled into mu shu wraps or tortillas. A bit of hoisin sauce or a Homemade Asian Plum Barbecue Sauce is all that is needed to complete this dish. Add an extra protein such as tofu, chicken or pork if desired. Substitute other vegetables as they are available, such as a different cabbage or iceberg lettuce. Mirin is a sweet rice wine typically found in the Asian department of a grocery that can sell alcohol. If you cannot find it another white sweet wine or a dry white wine with a pinch of sugar can work instead. I have yet to try it, but apple juice may be a reasonable substitution as well.

Ingredients

  • 1 carrot
  • 8 ounces shiitake mushroom
  • 1 tablespoon coconut oil, or preferred oil
  • 1 teaspoon sesame oil
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce, or gluten-free tamari
  • 1 head napa cabbage, about 3 cups shredded
  • 3 green onions
  • 6 slices tortilla, small flour or mu shu wraps
  • 3 tablespoons hoisin sauce, or homemade plum sauce

Serving Size: 2 People

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Preparation Instructions

Thinly slice all of the vegetables into strips. Peel the carrot, slice into long disks and then again into matchstick strips. Cut the shittakes into long thin slices.

Add the carrots to a skillet or wok over medium heat with a splash each of coconut & sesame oil. As soon as they are tender, add the shittakes and a bit more oil if the pan is becoming dry. Sauté for a couple minutes and then pour in the mirin and soy sauce. Add in the cabbage, green onions and saute until wilted.

Warm the wraps or tortillas in a separate pan over low heat. As soon as they are barely warm and malleable they are ready to eat.

Smear a dollop of hoisin on to the wraps/tortillas and stuff in the vegetables. Wrap up and enjoy.

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