Moo Shu Turkey with Sun Dried Tomato

By Peng Looi, Asiatique Restaurant

8 ounces 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 ounce 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 inch flour tortilla, warmed before serving

1. Spicy Hoisin and Pineapple Dipping Sauce: In a non reactive bowl, add pineapple juice, hot sauce and 3 tablespoons hoisin sauce. Wisk all the ingredients to a uniform consistency and set aside in a sauce bowl, topped with toasted walnut.

2. 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.

3. Remove to a pasta bowl. Spoon the mixture onto a warm tortilla to wrap. Serve with spicy hoisin and pineapple dipping sauce.