Baby Bok Choy And Shiitake Mu Shu Wraps

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 large eggs
• 2 tablespoons sesame oil
• 1/2 lb fresh shiitake mushroom, thinly sliced
• 3/4 lb baby bok choy, sliced
• 2 medium carrots, cut in matchsticks
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 5 ounces smoked tofu, sliced into matchsticks
• 12 warmed tortillas (or mu shu wraps)
• hoisin sauce (to garnish)

Recipe

• 1 heat nonstick skillet over high heat, and coat with cooking spray. whisk eggs in a small bowl with 2 tablespoons water; season with salt and pepper.
• 2 pour eggs into skillet and tilt pan so egg forms a thin layer. cook 2-3 minutes or until eggs are set.
• 3 flip carefully with a spatula, and cook for 1 minute longer. transfer eggs to cutting board and slice into thin ribbons.
• 4 heat same skillet over medium high heat and add sesame oil. add mushrooms, and saute 5-7 minutes or until softened.
• 5 stir in bok choy, carrots and green onions, and cook 3-4 minutes or until vegetables are crisp tender.
• 6 add garlic and saute 1 minute more, then add soy sauce and vinegar.
• 7 season with salt and pepper. add tofu and egg ribbons to skillet and cook 2 more minutes until heated through.
• 8 transfer to a bowl. serve with tortillas and hoisin sauce.