Recipe: Mu Shu Vegetable Roll-Ups (using flour tortillas)

MU SHU VEGETABLE ROLL-UPS

"Instead of wrapping up our Mu Shu vegetables in the traditional Peking pancakes, we went Mexican and used ready-made flour tortillas. For easier handling, be sure to warm the tortillas before filling."

2 tablespoons water
2 tablespoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon cornstarch
8 to 10 (8 inch) flour tortillas
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 medium carrots, cut into julienne strips (1 cup)
1/2 of a small head of cabbage, shredded (3 cups)
1 medium zucchini, cut into julienne strips (1-1/4 cups)
8 ounces fresh bean sprouts (2 cups)
4 ounces fresh mushrooms, sliced (1-1/2 cups)
1/2 of a medium jicama, peeled and cut into julienne strips (1 cup)
8 ounces firm tofu (bean curd), well drained and cut into 3/4-inch cubes
8 green onions, sliced (1 cup)
TO SERVE:
1/4 cup hoisin sauce
Cherry tomato flowers (optional)
Green onion brushes (optional)

TO MAKE THE SAUCE:
In a small bowl stir together water, soy sauce, sugar, and cornstarch. Set aside.

Stack tortillas; wrap in foil.

Heat in a 350 degree F. oven for 10 minutes or until warm. Or, place tortillas, half at a time, between layers of microwave-safe paper towels. Micro-cook on 100% power (high) for 1 1/2 to 2 minutes or until warm.

Meanwhile, pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds.

Add carrots; stir-fry for 1 minute.

Add cabbage and zucchini; stir-fry for 1 minute.

Add bean sprouts, mushrooms, and jicama; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Push vegetables from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly.

Add tofu and green onions. Gently stir all ingredients together to coat with sauce. Cover and cook for 2 minutes more or until heated through.

TO SERVE:
Spread warm tortillas with hoisin sauce. Spoon vegetable mixture onto each tortilla. Fold over one side of the tortilla to cover some of the filling. Then, fold the two adjacent sides of the tortilla over the filling. Secure with toothpicks, if necessary. Serve immediately. Garnish with tomato flowers and green onion brushes, if desired.

Makes 4 to 5 servings
Source: Better Homes and Gardens