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1 tablespoon canola oil
2 cups sliced mushrooms
3/4 pound boneless, skinless chicken breasts, cut into very thin strips
3 cups shredded cabbage or coleslaw mix
1/2 cup matchstick-cut carrots
1/2 cup thinly sliced red bell pepper
2 scallions, thinly sliced
3 tablespoons hoisin sauce, or to taste
1 small head Boston or Bibb lettuce, leaves separated and core discarded
In a wok or large skillet over high heat, add oil. Sauté the mushrooms for 1 to 2 minutes. Add
chicken, cabbage, carrots, bell pepper, and scallions and sauté for 5 to 7 minutes, or until tender.
Add hoisin sauce and stir to combine. Cook for 1 to 2 minutes, or until vegetables and chicken
are cooked through. If sauce is too thick, add 1 tablespoon water.
Spoon moo shu into lettuce leaves. Top with a small dollop of hoisin, if desired.
Nutrition Information Per Serving
Calories 185, Calories from Fat 55, Total Fat 6.0 g, Saturated Fat 0.9 g, Trans Fat 0.0 g,
Polyunsaturated Fat 1.8 g, Monounsaturated Fat 2.9 g, Cholesterol 50 mg, Sodium 230 mg,
Total Carbohydrate 12 g, Dietary Fiber 3 g, Sugars 7 g, Protein 21 g