Mushroom and Vegetable Moo Shu

Moo Shu! hehe...I just like the way that sounds...so last night we dined in Chinese style for a vegetarian take on a classic Chinese dish. This recipe comes from, "WW From Pantry to Plate" and though originally listed as a 5pt meal I got it down to 3pts! This was accomplished by switching canola oil for cooking spray to saute and using egg substitute over real; the end results were a fantastically fragrant stir fry dish. The combined flavors of fresh ginger with the various toasted mushrooms and edamame make this a definite repeat. Traditionally this dish is served with thin pancakes...the book suggests using a tortilla replacement and while I thought it might taste odd it was actually quite good. If you use a La Tortilla Factory tortilla (find these if you have not already, Tortilla Link) then it costs 0pts to add. If you still have points leftover then you might want to also add rice to make the dish even heartier, I used basmati but any will work. An all around great recipe good for any of those Chinese take out cravings! Mushroom and Vegetable Moo Shu