| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 8 |
|
6 inch flour tortillas |
| 2 |
tb |
Tamari |
| 2 |
tb |
Sherry or vegetable broth |
| 1 |
tb |
Water |
| 1 |
ts |
Brown sugar; packed |
| 2 |
ts |
Canola oil |
| 1 |
tb |
Peeled; grated fresh gingerroot |
| 1 |
lg |
Garlic clove; minced |
| 3 |
|
Carrots peeled; halved lengthwise |
|
|
And cut into 1/8-inch-thick slices; (2 1/4 cups) |
| 2 |
sm |
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 |
md |
Red radishes |
|
|
Halved and cut into 1/8-inch-thick slices; (3/4 cup) |
| 1 |
bn |
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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