Serves 4 Difficulty
2 Tablespoons gf soy sauce 2 Tablespoons water 1 teaspoon gf hoisin sauce 2 carrots, peeled and julienne 1/4 pound shitake or other mushrooms, stemmed and cut into thin strips 1/4 pound snow peas, cut into thin strips 3 cabbage leaves, cut into thin strips 8 corn tortillas 2 teaspoons sesame oil 2 Tablespoons green onions, minced 1 Tablespoon fresh ginger, minced 2 garlic cloves, minced 2 cups bean sprouts Fresh ground pepper to taste
For ginger sauce: 1-1/2 cups rice wine vinegar 3/4 cup mirin 3/4 cup fresh ginger, peeled and sliced 4 teaspoons sugar 2 Tablespoons hoisin sauce 1/4 cup chives, chopped
For ginger sauce: In a medium saucepan, combine vinegar, mirin, ginger and sugar. Bring to a boil, lower heat to a simmer and cook until reduced to 1/4 cup, about 30 minutes.
Remove from pan and stir in hoisin sauce. Let stand for 15 minutes. Before using, stir in green onions.
For wraps: In a bowl combine soy sauce, water and hoisin sauce. Set aside.
Heat oven to 200 degrees F.
Heat a dry heavy skillet over high heat and cook tortillas one at a time until brown spots appear on each side. Wrap tortillas in foil and keep warm in the oven.
In a large heavy skillet or a wok, heat oil over high heat. Add green onions, ginger and garlic; stir-fry until fragrant. Add carrots, cabbage, mushrooms, snow peas and soy sauce mixture; stir-fry vegetables until just tender, 3-4 minutes. Stir in bean sprouts and cook for 1 minute more. Remove from heat and season with pepper.
To serve: spread 1/2 tablespoon ginger sauce on each tortilla and top with 1/2 cup vegetable mixture and roll up.
We have a great recipe for gf hoisin sauce in this month’s issue under ’Sauces Marinades and Salsas’.