Stir-Fry Burritos
Combine the best of Asian and Mexican cuisine in this tasty meatless meal!
Makes 6 servings
Ingredients
6 (7-inch) whole wheat tortillas
2 green onions
4 ounces fresh shiitake mushrooms or 1 1/2 cups sliced white mushrooms
1 tablespoon vegetable oil
1/3 cup Szechwan or sweet-and-sour stir-fry sauce
1 small red or yellow bell pepper, coarsely chopped
1 teaspoon minced fresh gingerroot
2 cloves garlic, minced
3 cups shredded cabbage
1 small carrot, thinly sliced
1 cup fresh bean sprouts
2/3 cup plum sauce
Chinese hot mustard (optional)
Instructions
Wrap tortillas in foil; place in oven, turning the temperature to 350°F. Bake for 15 minutes. Meanwhile, cut green onions into 1-inch pieces. Cut pieces lengthwise into thin strips; set aside. Discard stems from shiitake mushrooms, slice caps; set aside.
In a large skillet or wok heat oil and stir-fry sauce over medium-high heat until hot; add bell pepper, mushrooms, ginger and garlic. Stir-fry for 2 minutes. Add cabbage and carrot; stir-fry for 2 minutes. Add bean sprouts and green onions; stir-fry for 1 minute until vegetables are crisp-tender.
Divide plum sauce evenly among the center of tortillas. Spoon about 1/3 cup vegetable mixture over sauce. Fold one end of each tortilla over filling; roll up. Serve with hot mustard, if desired.