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    I literally pulled this dish together in 10 minutes!

    1 tablespoon canola oil
    16 ounce bag Asian stir-fry veggies (available at Whole Foods and other stores)
    2 teaspoons minced bottled garlic
    2 cups meat or substitute of your choice (try frozen, cooked, tail-off shrimp that's been thawed; shredded roasted chicken or pork; or diced tofu)
    3 cups shredded Chinese or Napa cabbage, packed (or substitute regular cabbage)
    2 large eggs, beaten with 2 teaspoons water (you may use 1/4 cup egg substitute in place of one of the eggs)
    3 tablespoons bottled hoisin sauce (available in most supermarkets)
    6 flour tortillas

    • Start heating the canola oil in the middle of a nonstick wok or large nonstick frying pan or skillet. Add the bag of vegetables and the garlic; stir-fry for about 2 minutes.
    • Add the meat or tofu and the cabbage; stir-fry for about 2 more minutes. Push the vegetable mixture around the sides of the wok or pan to make a 4-inch wide opening in the center.
    • Pour the beaten eggs into the opening and let cook there for a minute. While you're waiting, grind some black pepper lightly over the top. Start tossing the mixture together to finish cooking the eggs (about 1 minute more). Drizzle the hoisin sauce over the top of the mixture and toss to blend well.
    • Soften tortillas by heating briefly in the microwave. Place some of the vegetable mixture into center of each tortilla and roll up like a burrito. Repeat with remaining tortillas and vegetable mixture.

    Yield: 6 servings

    Per serving (with shrimp): 283 calories, 18.5 g protein, 35.5 g carbohydrate, 7.8 g fat, 1.3 g saturated fat, 163 mg cholesterol, 6 g fiber, 460 mg sodium. Calories from fat: 25%.

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