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2 tbsp. vegetable oil
Heat oil in a large skillet over medium-high heat. Add mushrooms, garlic, and ginger; stir fry 2 minutes.
Crumble turkey into skillet; add bell pepper. Cook 5 minutes, stirring occasionally.
Add cole slaw mix and hoisin sauce; stir-fry 3 minutes.
Spread a thin layer of plum sauce evenly over each warm tortilla; top with turkey mixture. Fold bottom of tortilla up over filling, fold sides in, and roll up.
Poster's Notes:
Posted by Walter Horowitz
Nutritional Info Per Serving: Calories, 43; Protein, 26g; Carbohydrates, 53g; Fat, 15g; Cholesterol, 58mg; Sodium, 864mg
8 oz. shiitake mushrooms, stems discarded, caps sliced
2 tsp. minced garlic
2 tsp. minced ginger
1 package lean ground turkey (approximately 1-1/3 lb.)
1 red or yellow bell pepper, cut into short, thin strips
2 cups cole slaw mix (shredded cabbage and carrots) or sliced Napa cabbage
1/2 cup hoisin sauce
1/2 cup plum sauce or sweet-and-sour sauce
12 7" flour tortillas, warmed
Onion, sliced (optional)
Bean sprouts (optional)
Snow peas (optional)
Mushrooms (optional)
We usually add onion, bean sprouts, and snow peas to this dish and use any mushrooms we have on hand. I also like to add something that has a little hot pepper too, just enough to know that it is there.