Asian Wraps

[Guest guest]

* Exported from MasterCook *

 

Asian Wrap Sandwiches with Shiitakes, Bean Sprouts, and Hoisin Sauce

 

Recipe By :Aliza Green

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1/2 cup raw long-grain rice

1/2 cup hoisin sauce

1/4 cup mushroom soy sauce

2 tablespoons roasted Japanese sesame oil

2 tablespoons grated fresh ginger

1/4 cup peanut oil

1 head bok choy cabbage -- sliced into 1-inch shreds

1 pound shiitake mushrooms -- stems removed, caps sliced

2 cups fresh bean sprouts -- rinsed and drained

1/2 cup fresh cilantro leaves -- (about 1 bunch)

1 bunch scallions -- thinly sliced

6 whole wheat tortillas -- (10-inch)

 

In the last few years, every restaurant trade magazine has been filled with

stories about wraps, the purported " sandwich of the future. " For a while, it

seemed as though they were everywhere. Although the publicity

may have waned, the sandwiches are still good-especially when they're stuffed

full of flavorful ingredients with

plenty of textural contrast and cooked to order. This Asian vegetarian wrap

combines crunchy bok choy

cabbage and bean sprouts with the smoky, earthy flavor of shiitake mushrooms and

a combination of assertive

Chinese seasonings: hoisin sauce, roasted Japanese sesame oil, and mushroom soy

sauce.

 

1. In a small pan with a lid, bring the water to a boil. Add the rice. Cook,

covered, for 15 minutes over very low heat until tender and fluffy. Remove from

heat and cool. Reserve.

2. In a small bowl, combine the hoisin, soy sauce, sesame oil, and ginger.

Reserve.

3. In a wok or large skillet, heat 2 tablespoons of the peanut oil. Add the bok

choy and stir-fry until bright green and slightly softened, about 3 minutes.

Remove the bok choy from the wok and reserve in a bowl. Wipe out the wok with

paper towels.

4. Heat the remaining 2 tablespoons peanut oil in the same wok. Add the

mushrooms and stir-fry until softened and lightly browned. Pour in the reserved

hoisin sauce mixture and bring to a boil. Transfer the mushroom mixture into the

bowl with the bok choy. Add the cooked rice, bean sprouts, cilantro, and

scallions to the bowl, mixing well.

5. Lightly heat the tortillas for 15 seconds in the microwave (or wrap in foil

and bake at 350F for 5 to 10 minutes). Spread the tortillas out on a flat

surface. Place one-sixth of the filling (about 1 1/4 cups) on the bottom half of

each tortilla, forming it into a 6-inch by 2-inch rectangle. Fold in the right

and left sides of the tortilla to the center over the filling. Fold the bottom

edge over the filling, then fold and continue to roll up like an egg roll. Place

seam side down on a baking pan. (If desired, refrigerate the wraps, covered with

plastic wrap for up to 1 day.)

 

6. Preheat the oven to 350F. Wrap each sandwich individually in foil and place

on a baking sheet. Bake for 15 to 20 minutes or until the wrap steams when

pricked through the foil with a fork.

 

 

 

Source:

" The Bean Bible "

Copyright:

" 2000 Aliza Green "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 351 Calories; 10g Fat (23.8% calories

from fat); 8g Protein; 67g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol;

357mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Vegetable; 2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0