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Recipe: Asian Burritos
Similar Categories: Asian, Burritos
Serving Size : 4
2 teaspoons peanut oil
2 teaspoons fresh ginger root -- pared and chopped
1 garlic clove -- minced
1 cup chopped scallions
2 cups sliced mushrooms
1 medium red bell pepper -- thinly sliced
4 cups bok choy, green and white parts separated -- thinly
sliced
2 tablespoons low-sodium soy sauce
2 teaspoons hoisin sauce
1 cup bean sprouts
2 teaspoons cornstarch -- dissolved in
2 tablespoons water
1 pinch hot red pepper flakes -- optional
8 6 inch flour tortillas
To prepare vegetable filling, place wok or large nonstick skillet over medium-
high heat 30 seconds. Add oil; heat 30 seconds more. Add ginger and
garlic and saute until fragrant, 30 seconds. Stir in scallions, mushrooms
and bell pepper; cook, stirring frequently, until mushrooms release their
juices, about 5 minutes.
Stir in bok choy white parts, 3 tablespoons water and the soy and hoisin
sauces; partially cover an cook, stirring occasionally, until bok choy pieces
are nearly tender, about 5 minutes. Stir in bok choy green parts, bean
sprouts, cornstarch mixture and red pepper flakes, if using. Simmer,
stirring often, until sauce is thickened, about 3 minutes. Remove from
heat and keep warm.
Just before serving, moisten 5 paper towels with water. Stack 4 tortillas
with
a damp paper towel between each and place on bottom of microwave.
Microwave on high until tortillas are soft, about 45 seconds to 1 minute.
Remove tortillas and wrap in towel or napkin to keep warm. Repeat with
remaining tortillas.
To serve, place 1/2 cup vegetable filing in center of each tortilla; fold up
bottom
edge and sides around filling.
2 teaspoons peanut oil
2 teaspoons fresh ginger root -- pared and chopped
1 garlic clove -- minced
1 cup chopped scallions
2 cups sliced mushrooms
1 medium red bell pepper -- thinly sliced
4 cups bok choy, green and white parts separated -- thinly
sliced
2 tablespoons low-sodium soy sauce
2 teaspoons hoisin sauce
1 cup bean sprouts
2 teaspoons cornstarch -- dissolved in
2 tablespoons water
1 pinch hot red pepper flakes -- optional
8 6 inch flour tortillas
To prepare vegetable filling, place wok or large nonstick skillet over medium-
high heat 30 seconds. Add oil; heat 30 seconds more. Add ginger and
garlic and saute until fragrant, 30 seconds. Stir in scallions, mushrooms
and bell pepper; cook, stirring frequently, until mushrooms release their
juices, about 5 minutes.
Stir in bok choy white parts, 3 tablespoons water and the soy and hoisin
sauces; partially cover an cook, stirring occasionally, until bok choy pieces
are nearly tender, about 5 minutes. Stir in bok choy green parts, bean
sprouts, cornstarch mixture and red pepper flakes, if using. Simmer,
stirring often, until sauce is thickened, about 3 minutes. Remove from
heat and keep warm.
Just before serving, moisten 5 paper towels with water. Stack 4 tortillas
with
a damp paper towel between each and place on bottom of microwave.
Microwave on high until tortillas are soft, about 45 seconds to 1 minute.
Remove tortillas and wrap in towel or napkin to keep warm. Repeat with
remaining tortillas.
To serve, place 1/2 cup vegetable filing in center of each tortilla; fold up
bottom
edge and sides around filling.
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