Recipe for Moo Shu Turkey 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
8 x Low-fat flour tortillas, (6 inch)
3 tbl Hoisin sauce
2 tbl Soy sauce
3/4 tsp Asian sesame oil
1 bn Green onions
3 tsp Olive oil
1 pkt Sliced mushrooms, (8 ounces)
1/2 med Red pepper, thinly sliced
1 x Garlic clove, crushed with garlic press
2 tsp Grated, peeled fresh ginger
12 oz Leftover skinless Rosemary Roast
Instructions:
Instructions: 1. Warm tortillas as label directs.

2. Meanwhile, in small bowl, mix hoisin sauce, soy sauce, and sesame oil until smooth; set aside. Thinly slice 3 green onions; reserve remaining green onions for garnish.

3. In nonstick 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms and cook until all liquid evaporates and mushrooms are browned, about 8 minutes; remove mushrooms to bowl.

4. In same skillet, in remaining 2 teaspoons olive oil, cook cabbage mix, red pepper, and sliced green onions 3 minutes, stirring constantly. Add garlic and ginger; cook 1 minute, stirring constantly. Stir in shredded turkey, hoisin-sauce mixture, and mushrooms; heat through.

5. To serve, spoon turkey mixture onto warm tortillas and roll up. Garnish with reserved green onions.

Slice and toss cucumbers with rice vinegar, then warm the tortillas and stir-fry the Moo Shu Turkey filling.

Work Time: 20 minutes Total Time: about 35 minutes

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