Baby Bok Choy and Shiitake Mu Shu Wraps

Vegetarian Times.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  large eggs
• 2  tablespoons  sesame oil
• 1⁄2 lb  fresh shiitake mushroom, thinly sliced
• 3⁄4 lb baby bok choy, sliced
• 2  medium carrots, cut in matchsticks
• 3  green onions, thinly sliced
• 2  garlic cloves, minced
• 2  tablespoons soy sauce
• 5  ounces smoked tofu, sliced into matchsticks
• 12  warmed tortillas (or mu shu wraps)
•  hoisin sauce (to garnish)

Directions

1. Heat nonstick skillet over high heat, and coat with cooking spray. Whisk eggs in a small bowl with 2 tablespoons water; season with salt and pepper.
2. Pour eggs into skillet and tilt pan so egg forms a thin layer. Cook 2-3 minutes or until eggs are set.
3. Flip carefully with a spatula, and cook for 1 minute longer. Transfer eggs to cutting board and slice into thin ribbons.
4. Heat same skillet over medium high heat and add sesame oil. Add mushrooms, and saute 5-7 minutes or until softened.
5. Stir in bok choy, carrots and green onions, and cook 3-4 minutes or until vegetables are crisp tender.
6. Add garlic and saute 1 minute more, then add soy sauce and vinegar.
7. Season with salt and pepper. Add tofu and egg ribbons to skillet and cook 2 more minutes until heated through.
8. Transfer to a bowl. Serve with tortillas and hoisin sauce.