MOO SHU ROLLS

Moo Shu Rolls image

Provided by Terrie Hoelscher

Time 5h10m

Number Of Ingredients 14

1/2 lb extra lean ground beef (93% or higher lean)
1/2 lb ground lean pork
1 large portobello mushroom cap, finely chopped
1 small onion, finely chopped
5 clove garlic, finely chopped or pressed
1/4 c low sodium chicken broth
2 Tbsp low sodium soy sauce
2 Tbsp rice vinegar
1/2 tsp ground fresh ginger
1/4 tsp 5-spice powder [check the spice aisle in your grocery store, or look in an oriental market]
20 boston or bibb lettuce leaves, thoroughly cleaned and dried
3 carrots, shredded
10 thin scallions, sliced
5 radishes, thinly sliced

Steps:

1. Combine beef & pork in 5- or 6-quart slow cooker; scramble it around to mix it together. Add mushroom, onion, and garlic. Mix broth, soy sauce, vinegar, ginger, and 5-spice powder in small bowl; pour over beef/pork mixture. Cover and cook until flavors are blended and sauce is slightly thickened, 4 - 5 hours on high, or 8 - 10 hours on low.
2. Spoon one generous tablespoon of the beef/pork mixture in the center of each lettuce leaf. Top each with about 1 T. of carrots, 1 T. sliced scallion, and 1 T. or thinly-siced radishes. Roll up and eat!
3. Weight Watchers calculates this as 2 Points per serving, and each serving is 2 roll-ups. Added side-dishes will, of course, be extra points.