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Prep 20min
Total20min
Ingredients10
Servings4
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Ingredients
1/4
cup purchased stir-fry sauce
2
teaspoons cornstarch
3
cups shredded Chinese (napa) cabbage
2
cups fresh bean sprouts
1
cup coarsely chopped fresh mushrooms
1/3
cup sliced green onions
2
medium carrots, coarsely shredded (about 1 1/2 cups)
1
medium red bell pepper, cut into thin strips
8
teaspoons hoisin sauce
4
(7 or 8-inch) flour tortillas, heated
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Steps
1
In small bowl, combine stir-fry sauce and cornstarch; mix well. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add cabbage, bean sprouts, mushrooms, onions, carrots and bell pepper; cook and stir 1 minute. Add stir-fry sauce mixture; mix well. Cook and stir 1 to 2 minutes or until thoroughly heated.
2
Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, top each with 1/4 of the vegetable mixture. Roll up each tortilla. If desired, serve with additional hoisin sauce and chopped green onions.
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Hoisin sauce is a thick, reddish-brown, sweet-hot sauce made of soybeans, garlic and chiles. Popular in Chinese cuisine, hoisin sauce is used as a condiment as well as to flavor a variety of foods. Hoisin sauce keeps indefinitely in the refrigerator. Bottles and jars of the sauce can be refrigerated as is. Canned sauce must be transferred to a non-metallic container for storage.
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