Mu shu turkey burritos

Mu shu turkey burritos

  • 2 large or 4 small shitake mushrooms, soaked in boiling water 15 min
  • 3 eggs beaten
  • 3 tsp oil
  • 4 cups shredded cabbage
  • 1 tsp minced ginger
  • 1 tsp sugar
  • 2 tsp soy sauce
  • 1 cup shredded cooked turkey
  • Six flour tortillas
  • Hoisin sauce

Slice mushroom caps, discard tough stems.  Heat up 1 tsp oil over medium heat in a skillet.  Pour eggs in and fry them.  Transfer egg to a bowl.  Heat up remaining oil and add cabbage, ginger, and sugar.  Stir fry until cabbage is limp.  Add soy sauce and turkey.  Stir fry some more until turkey is heated through.

Warm tortillas wrapped in foil in the oven or covered with a damp towel in the microwave.  Spread each tortilla without about 1 tsp hoisin sauce.  Put a ribbon of turkey mixture down the middle of the tortilla and roll it up, placing it seam side down on a plate.  Repeat with remaining tortillas.  Makes 6 burritos.

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