Moo Shoo Turkey
Recipe from Good Housekeeping Low-Fat Recipes. \\This is a great recipe for using some of the Napa cabbage. Simply slice up the cabbage using a large sharp knife until you get about 4 cups worth for the recipe. If you’ve got some chopped peppers in the freezer, feel free to use them instead of fresh. If you’ve got leek in your fridge, it can be used instead of the green onions. And this recipe is great even without the chicken or turkey added for those who prefer a vegetarian option. If you don’t have hoisin sauce in your house, it is definitely worth getting, for this and any other stir fry recipes.
8 low-fat tortillas (6-inch diameter)
3 Tablespoons hoisin sauce
¾ teaspoon sesame oil
1 teaspoon olive oil
8 ounces fresh mushrooms, sliced
½ medium red pepper, thinly sliced
2 teaspoons fresh ginger, peeled and grated 2 cups leftover turkey (or chicken), shredded Nonstick vegetable cooking spray
2 Tablespoons soy sauce
3-4 green onions, thinly sliced
1 small bag cabbage mix (about 4 cups)
1 garlic clove, crushed
Warm tortillas as label directs. Meanwhile, in a small bowl, mix hoisin sauce, soy sauce, and sesame oil until smooth. Set aside. Thinly slice green onions, reserve half for garnish.
In a nonstick 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 the mushrooms to a bowl.
Spray the same skillet with nonstick cooking spray. Then cook the cabbage mix, red pepper, and sliced onions for 3 minutes, stirring constantly. Add garlic and ginger; cook 1 minute longer, stirring constantly. Stir in shredded turkey, hoisin sauce mixture, and mushrooms. Heat through.
To serve, spoon turkey mixture onto warm tortillas and roll up. Garnish with reserved green onions. Makes about 4 servings (two tortillas per serving)