MOO SHU VEGETABLES

6 dried Chinese black mushrooms

2 tablespoons vegetable oil

2 cloves garlic; minced

2 cups napa or green cabbage; shredded

1 red bell pepper; cut into short, thin strips

1 cup fresh bean sprouts OR canned bean sprouts; rinsed & drained

2 large green onions; cut into short, thin strips

1 tablespoon teriyaki sauce

1/3 cup plum sauce

8 (6-inch) flour tortillas; warmed

1. Soak mushrooms in warm water 20 minutes. Drain; squeeze out excess water. Discard stems; slice caps.

2. Heat oil in wok or large non-stick skillet over medium heat. Add garlic; stir-fry 30 seconds.

3. Add cabbage, mushrooms and bell pepper; stir-fry 3 minutes. Add bean sprouts and green onions; cook and stir 2 minutes. Add teriyaki sauce; stir-fry 30 seconds or until mixture is hot.

4. Spread about 2 teaspoons plum sauce on each tortilla. Spoon heaping 1/4 cupful of vegetable mixture over sauce. Fold bottom of each tortilla up over filling, then fold sides over filling.

Yields 8 servings

CALORIES: 147; PROTEIN: 4g; CARBS: 26g; FAT: 4g; CHOL: 0mg; SODIUM: 207mg; FIBER: 2g.

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