Cabbage And Mushroom Fajitas - cooking recipe

Ingredients

1 tablespoon canola oil
4 cups thinly sliced napa cabbage
1 cup matchstick carrot
6 shiitake mushrooms, stemmed caps thickly sliced
3 scallions, sliced
2 garlic cloves, minced
3 tablespoons hoisin sauce
2 low-carb flour tortillas

Preparation

Heat the oil in a nonstick wok or large deep skillet over high heat until a drop of water sizzles in it. Add the cabbage and carrots; stir fry until crisp tender, about 3 minutes. Add the mushrooms, scallions and garlic; stir fry until softened, about 4 minutes. Add the hoisin sauce and stir fry until heated through about 30 seconds.
Top each tortilla with half the mixture and if desired 1 teaspoon sour cream. Roll up to enclose the filling.