Mu Chu Vegetable Wraps

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Mu Chu Vegetable Wraps

 

2 tablespoons water

2 tablespoons soy sauce

1/2 teaspoon sugar

1/2 teaspoon cornstarch

8 to 10 8-inch flour tortillas

1 tablespoon vegetable oil

1 teaspoon finely minced gingerroot

2 garlic cloves, finely minced

2 medium carrots, cut into julienne strips

1/2 small head cabbage, shredded

1 medium zucchini, cut into julienne strips

4 cups sliced fresh mushrooms

2 cups fresh bean sprouts

1/2 medium jicama, peeled and cut into julienne strips

8 ounces firm tofu, well drained and cut into 3/4-inch cubes

8 green onions, sliced

1/4 cup hoisin sauce

 

In a small bowl stir together water, soy sauce, sugar, and cornstarch. Set

aside.

Wrap tortillas in foil and bake in a 350 degree oven about 10 minutes or till

warm.

Meanwhile, pour oil into a wok or large skillet. Preheat over medium-high heat,

add more oil if necessary during cooking. Stir-fry gingerroot and garlic in hot

oil for a few seconds. Add carrots; stir-fry for 1 minute. Add cabbage and

zucchini; stir-fry for 1 minute. Add mushrooms, bean sprouts, and jicama; stir

fry for 1 to 2 minutes more or until vegetables are crisp-tender. Push

vegetables from center of wok or skillet.

Stir soy mixture; add to center of wok or skillet. Cook and stir until thickend

and bubbly. Add tofu and sliced green onions. Gently stir all ingredients

together to coat. Cover and cook about 2 minutes more or until mixture is heated

through.

Spread warm tortillas with hoisin sauce. Spoon the vegetable mixture onto each

tortilla. Fold over one side of tortilla to cover some of the filling. Then fold

the two adjacent sides of tortilla over filling. Secure with wooden picks, if

necessary. Serve immediately.

Makes 4 to 5 servings.