| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegtime3 | 1 | Servings |
INGREDIENTS
| 8 | 6 inch flour tortillas | |
| 2 | T | Tamari |
| 2 | T | Sherry or vegetable broth |
| 1 | T | Water |
| 1 | t | Brown sugar, packed |
| 2 | t | Canola oil |
| 1 | T | Peeled, grated fresh |
| gingerroot | ||
| 1 | Garlic clove, minced | |
| 3 | Carrots peeled, halved | |
| lengthwise | ||
| And cut into 1/8-inch-thick | ||
| slices 2 1/4 cups | ||
| 2 | Parsley roots, halved | |
| lengthwise | ||
| And cut into 1/8-inch-thick | ||
| slices 1 cup | ||
| 6 | Daikon, peeled halved | |
| lengthwise | ||
| Cut into 1/8-inch-thick | ||
| slices 2 cups | ||
| 6 | Red radishes | |
| Halved and cut into | ||
| 1/8-inch-thick slices | ||
| 3/4 | ||
| cup | ||
| 1 | Green onions, trimmed well | |
| Cut into 2-inch lengths and | ||
| julienned | ||
| 1 1/2 | c | Broccoli sprouts |
| Prepared hoisin sauce as | ||
| needed |
INSTRUCTIONS
Hoisin, often called Chinese ketchup, is available in a wide variety of brands. All contain sugar; however, brands that list the following ingredients are likely are likely to have a more complex, authentic flavor: fermented soybeans, rice vinegar, chili and sesame oil. IN LARGE SKILLET over medium-high heat, heat tortillas on each side briefly until warmed and soft. Wrap in clean towel, stacked, until ready to fill. In small bowl, combine tamari, sherry or vegetable broth, water and brown sugar. Stir to dissolve sugar. Set aside. In large wok or cast iron skillet, heat oil over high heat. Add ginger and garlic and stir-fry about 1 minute. Add carrots and parsley roots and stir-fry 5 minutes. Add daikon and stir-fry 2 minutes. Add radishes and green onions and stir-fry another 2 minutes. Add reserved tamari mixture. Cook, stirring and turning ingredients until liquid is almost evaporated. Add broccoli sprouts and cook just to heat through, about 1 minute. Remove from heat. Divide ingredients into 8 portions. Spread each tortilla with hoisin sauce (about 2 teaspoons). Spoon some stir-fried vegetables onto tortilla and roll up. PER SERVING: 104 CAL.; 3G PROT.; 3G TOTAL FAT (0 SAT. FAT); 17G CARB.; 0 CHOL.; 323MG SOD.; 20 FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 54 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1018
Calories From Fat: 259
Total Fat: 29.5g
Cholesterol: 0mg
Sodium: 3808.5mg
Potassium: 1264.1mg
Carbohydrates: 161.6g
Fiber: 15.1g
Sugar: 21.5g
Protein: 27.3g