| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Veglife1 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Portobello or other mushrooms |
| 1 |
|
Rib celery |
| 1 |
md |
Carrot |
| 4 |
|
Scallions |
| 1 |
md |
Napa cabbage |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Hoisin sauce |
| 8 |
|
Flour tortillas |
| 1 |
tb |
Peanut or other vegetable oil |
| 2 |
c |
Bean sprouts |
| 1/4 |
c |
Chopped cilantro |
INSTRUCTIONS
Clean and thinly slice mushrooms, celery, carrot, scallions, and cabbage.
Cut carrot slices into matchsticks. In a small bowl, stir together soy
sauce and cornstarch. Set aside. Spread hoisin sauce down the center of 4
tortillas, about 1 tablespoon each. Top these with remaining 4 tortillas.
Stack tortillas together, wrap in plastic, and microwave 1 to 2 minutes to
warm. Wrap in a towel to keep warm until needed. Heat oil in a large wok or
skillet over medium high heat until barely smoking. Ads sliced vegetables
to wok and stir fry about 4 minutes, until vegetables soften. Stir in bean
sprouts and cilantro and stir-fry another minute. Push vegetables away from
center of wok, add soy sauce mixture to liquid in the bottom, stirring as
it thickens and bubbles. Toss vegetables with sauce mixture to coat. Place
in a serving bowl or platter and serve with the hot tortillas. Diners can
separate a tortilla pair, fill and roll the wraps at the table.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, March, 1999
Converted by MM_Buster v2.0l.
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