Baby Bok Choy and Shiitake Mu Shu Wraps

• 2 large eggs
• 2 tablespoons sesame oil
• 12 lb fresh shiitake mushroom, thinly sliced
• 34 lb baby bok choy, sliced
• 2 medium carrots, cut in matchsticks
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 5 ounces smoked tofu, sliced into matchsticks
• 12 warmed tortillas (or mu shu wraps)
• hoisin sauce (to garnish)

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

eggs, sesame oil, shiitake mushroom, baby bok choy, carrots, green onions, garlic, soy sauce, tortillas, hoisin sauce

Taken from www.food.com/recipe/baby-bok-choy-and-shiitake-mu-shu-wraps-315401 (may not work)