Moo Shu Turkey
Prep 10 minutes
Cook 15 minutes
Makes 4 main dish servings
1 Tbsp plus 1 tsp olive oil
1 pkg. (10 oz) sliced mushrooms
4 green onions, sliced, green and white portions separated
1 tsp grated peeled fresh ginger
1/2 tsp crushed red pepper
2-3 cloves garlic, chopped up small or crushed in press
1 bag (16 oz) shredded cabbage mix for coleslaw
1/2 cup water
2 cups shredded leftover cooked turkey
3 Tbsp. soy sauce
3 Tbsp hoisin sauce plus additional for serving
8 flour tortillas (8 in. each), warmed
1. In a large skillet, heat 1 tbsp oil on medium-high heat until hot. Add mushrooms and cook 6 to 7 minutes or until tender and lightly browned. Transfer mushrooms to plate, set aside.
2. In the same skillet, heat the rest of the oil and stir in the white portion of the onions, ginger, crushed red pepper, and garlic. Add the coleslaw mix and cook 2 minutes or so until the cabbage begins to soften, stirring constantly. Add water and cook 1-2 minutes until the water evaporates and the cabbage is tender-crisp, stirring frequently.
Stir in turkey, soy sauce, 3 tbsp hoisin sauce, and mushrooms, cook 3 minutes or until turkey is hot, stirring constantly.
3. At this point, you can spread additional hoisin sauce on tortillas before you fill with the turkey mixture. Then top with the green portions of the green onions. Roll up and serve!
These are super delicious and a great way to use up leftover shredded turkey I had in the freezer. I still have even more turkey, so I will be making more turkey recipes in the next few weeks. 2 tortillas are about 510 calories and 12 grams of fat.
Since I was the only one eating, that means I have leftovers for lunch tomorrow! Do you have any good turkey recipes to share?