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Ingredients
8 oz leftover turkey
2 tablespoons soy sauce
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 large shiitake mushroom, stemmed and julienne
2 cup napa cabbage, julienne
¼ cilantro, chopped
½ cup julienne color pepper
1 oz sun dried tomato
1 tablespoon minced ginger
1 tablespoon sesame oil
6 teaspoons hoisin sauce
¼ can pineapple juice
1 tablespoon hot sauce
1 tablespoon chopped toasted walnut
12 8 in flour tortilla, warmed before serving
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Method
In a non reactive bowl, add pineapple juice, hot sauce
and 3 tbsp hoisin sauce. Wisk all the ingredients to a
uniform consistency and set aside in a sauce bowl, topped
with toasted walnut.
Heat a sauté pan to high heat and
add olive oil. Add minced ginger, sun dried tomato and
turkey meat. Toss well and add mushroom, napa cabbage,
cilantro and color pepper. Keep sauté pan over
high heat and sauté for 3 minutes. Add soy sauce,
balsamic vinegar and sesame oil. Remove to a pasta bowl.
Spoon the mixture onto a warm tortilla to
wrap. Serve with spicy hoisin+pineapple dipping.
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