Whip up a weeknight meal quicker than you can pick one up.
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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
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
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
- 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%.