Baby Bok Choy and Shiitake Mu Shu Wraps


Here, bok choy replaces the cabbage used in traditional mu shu wraps for a milder flavor and crisper texture.

  • SERVINGServings


  • 2 large eggs
  • 2 Tbs. toasted sesame oil
  • 1/2 lb. shiitake mushrooms, thinly sliced (from 5 large mushrooms)
  • 3/4 lb. baby bok choy, thinly sliced (4 cups)
  • 2 medium carrots, cut into matchsticks (1 cup)
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced (2 tsp.)
  • 2 Tbs. low-sodium soy sauce
  • 1 tsp. balsamic vinegar
  • 5 oz. smoked tofu, sliced into matchsticks
  • 12 warmed mu shu wraps or tortillas
  • Hoisin sauce, for garnish


  1. Heat nonstick skillet over high heat, and coat with cooking spray. Whisk eggs in small bowl with 2 Tbs. water; season with salt and pepper. Pour eggs into skillet and tilt pan so egg forms thin layer. Cook 2 to 3 minutes, or until eggs are set. Flip carefully with large spatula, and cook 1 minute more. Transfer eggs to cutting board, and slice into thin ribbons.
  2. Heat same skillet over medium-high heat and add sesame oil. Add mushrooms, and sauté 5 to 7 minutes, or until softened. Stir in bok choy, carrots, and green onions, and cook 3 to 4 minutes, or until vegetables are crisp-tender. Add garlic and sauté 1 minute more, then add soy sauce and vinegar. Season with salt and pepper. Add tofu and egg ribbons to skillet and cook 2 minutes more or until heated through, tossing carefully. Transfer to bowl. Serve with mu shu wraps and hoisin sauce.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 249
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 71 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 416 mg
  • Sugar Content: 4 g