Chicken breast, boneless, skinless
(cut into thin strips - can use 1/2 block organic tofu cut into strips)
1 tsp
Sesame oil
2 clove(s)
Garlic
2 tbsp minced
Ginger root
3 mushroom(s)
Shiitake mushrooms, raw
(sliced; fresh or rehydrated)
1 bag (16oz)
Coleslaw mix
(can use 3 cups of cabbage)
2 green onion (stem)
Green onion
(chopped)
2 tbsp
Tamari, gluten free, reduced sodium
8 piece
Rice paper
(or whole wheat tortillas or collard greens)
1/4 cup
Hoisin sauce, ready-to-serve
Instructions
Pour sesame oil into a large frying pan.
Cook chicken or tofu in sesame oil. When cooked, remove from pan and set aside.
Add additional sesame oil to the frying pan. Cook garlic and ginger until soft. Add shiitake mushrooms and cook 3-4 minutes, until soft. Add coleslaw/cabbage and cook for another 4-5 minutes or until cabbage wilts.
Stir in green onions and tofu or chicken. Add tamari. Cook until warmed through.
Prep rice paper, tortillas or collard greens. To serve, spread 1 tbsp hoisin sauce over your choice of base, top with a spoonful of tofu or chicken mixture and roll. Enjoy!
Notes:
Quick Tips:
Safety
Never eat poultry that is raw, or not cooked through. Internal temperature of chicken breast pieces should be 165F or 74C degrees.
