This recipe is so amazing. We had it last night and loved it! I had torn it out of a Good Housekeeping Magazine in 2007. But this is definitely a favorite. Quick and easy too.
Prep 10 minutes
Cook 15 minutes
Makes 4 generous main-dish servings
1 Tbsp. plus 1 tsp. olive oil
1 10 oz. pkg of sliced mushrooms
4 green onions, sliced, green and white portions separated
1 tsp. grated peeled fresh ginger
1/4 tsp. crushed red pepper
1 clove garlic, crushed with press
1 16 oz. bag shredded cabbage mix for coleslaw
1/3 c. water
2 c. shredded leftover cooked turkey (10 oz.)
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. hoisin sauce plus additional for serving
8 flour tortillas (8 in each), warmed
1. In 12 inch skillet, heat 1 tablespoon oil on med-high until hot. Add mushrooms and cook 6-7 minutes or until tender and lightly browned. Transfer mushrooms to plate; set aside.
2. In same skillet, heat remaining 1 tsp. oil on med-high. Stir in white portion of onions, ginger, crushed red pepper, and garlic. Add coleslaw mix and cook 2 minutes or until cabbage begins to soften, stirring constantly. Add water and cook 1-2 minutes or until water evaporates and cabbage is tender-crisp, stirring frequently. Stir in turkey, soy sauce, 3 tablespoons hoisin sauce.
3. We spread additional hoisin sauce on each tortilla, then scooped the Moo Shu Turkey, topped with the chopped green onions, rolled and thoroughly enjoyed.
Editor's note: The cuisine outshines the photography!
