Yield: 4 servings
|½ pounds||Portobello or other mushrooms|
|1 \N||Rib celery|
|1 medium||Napa cabbage|
|3 tablespoons||Soy sauce|
|¼ cup||Hoisin sauce|
|8 \N||Flour tortillas|
|1 tablespoon||Peanut or other vegetable oil|
|2 cups||Bean sprouts|
|¼ cup||Chopped cilantro|
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@...> on Mar 13, 1999.
Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.