Author Pam - For the Love of Cooking / Original by The Miniature Moose
Equipment
Large skillet
Ingredients
Coleslaw:
2tbspseasoned rice vinegar
1tbspvegetable oil
sea salt and freshly cracked pepperto taste
2cupsgreen cabbageshredded
1cupcarrotsshredded
2green onionssliced
½cupfresh cilantrochopped
Sauce:
¼cupsoy sauce
2tbspbrown sugar
1tbspwater
¼tspsesame oil
2tspvegetable oil
1clovegarlicminced
¼tspginger powder
Tacos:
4portobello capsstems & gills removed, sliced
2cupskalechopped
Flour tortillas
Chili pepperthinly sliced (optional)
Srirachato taste (optional)
Instructions
Combine the seasoned rice vinegar with the oil, sea salt, and freshly cracked black pepper, to taste, in a small bowl; whisk until well combined. Drizzle over the green cabbage, carrots, green onions, and cilantro then toss until evenly coated and well combined. Set aside for flavors to mingle.
Combine the soy sauce, brown sugar, water, oil, sesame oil, garlic, and ginger in a small bowl; whisk until well combined.
Heat a large skillet coated with cooking spray over medium heat. Add the mushrooms and kale then top with the soy sauce mixture. Stir to combine and cook, stirring occasionally for 6-7 minutes, or until tender.
Heat the flour tortillas wrapped in paper towels in the microwave for 15 seconds or until pliable.
Spoon some mushroom and kale mixture down the center of the tortilla then top with slaw, peppers (if desired), and sriracha (if desired). Serve immediately. Enjoy