3 dried black mushrooms
1 cup tiger lily buds
1/4 cup jicama, peeled
1 small carrot
1 small zucchini
1 stalk celery
8 mandarin pancakes or flour tortillas
1 ts garlic, minced
1 ts fresh ginger, minced
4 cups cabbage, shredded, loose packed
1 green onion, with top, thinly sliced
1/4 cup vegetable broth
2 tb soy sauce
1/2 ts sesame oil (flavor only)
1/2 ts sugar
1/2 ts corn starch mixed with 1 ts water
1/3 cup hoisin sauce
Soak lily buds and mushrooms separately in warm water for 30 minutes,
drain. Cut off and discard mushroom stems and slice caps into
matchstick pieces. Cut off hard knobby ends of lily buds and tie
each bud into a knot. Set aside buds and mushrooms.
Cut jicama, zucchini, and celery into matchstick pieces, set aside in
separate bowls.
Wrap tortillas in clean towel, place in steamer and heat over
simmering water for 5 minutes.
Place Wok on high heat until hot. (You may need to spry with pam or
use a bit of water to protect from sticking.) Add garlic and ginger,
cook while stirring until fragrant, not burnt, about 5 seconds. Add
carrots and Stir fry for 30 seconds. Add jicama, zucchini, celery,
cabbage, green onion, and broth. Cover and cook for 2 minutes, or
until veggies are crisp-tender.
Add mushrooms, buds, stir in soy sauce, sesame oil, and sugar. Add
corn starch solution, stirring, until sauce boils and thickens.
To serve:
Spread a small amount of Hioisin sauce on each tortilla. Place about
3 tb vegies in center of pancake, wrap like a burrito and eat out of
hand.
