Asian Burritos Recipe
Ingredients
| Shiitake mushrooms | 1 Ounce, dried | |
| Hot water | 2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| 1 tablespoon plus | ||
| Safflower oil | 1 Teaspoon, divided | |
| 4 eggs, lightly beaten | ||
| Onion | 1 Small, thinly sliced | |
| Garlic | 1 Teaspoon, minced | |
| 1 teaspoon minced fesh gingerroot | ||
| 6 cups shredded Chinese cabbage | ||
| 1/2 pound firm tofu, drained and cut into thinjulienne strips | ||
| Zucchini | 1/4 pound, cut into thin strips | |
| Carrot | 1 Medium, cut into thin strips | |
| 1/2 cup canned low-sodium chicken broth, undiluted | ||
| 2 tablespoons reduced-sodium soy sauce | ||
| Water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Flour tortillas | 12 | |
| 3 tablespoons hoisin sauce | ||
| Water | 3 Tablespoon | |
Directions
Soak mushrooms in hot water 15 minutes,-drain and cut into thin julienne strips.
Set aside.
Coat a large nonstick skillet with cooking spray; add 2 teaspoons oil.
Place over medium-high heat until hot.
Add beaten eggs,- spread quickly over surface of pan.
As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath.
Cook until eggs are set.
Loosen edges with a spatula.
Invert skillet onto a cutting surface; remove skillet.
Roll up eggs jellyroll fashion, and cut into 1/8-inch-thick shreds.
Set shreds aside.
Add remaining 2 teaspoons oil to skillet.
Place over medium-high heat until hot.
Add onion, garlic, and gingerroot; saute 2 minutes.
Add cabbage, tofu, zucchini strips, and carrot strips to skillet; saute over high heat 2 minutes.
Stir in chicken broth and soy sauce.
Combine 2 tablespoons water and cornstarch; stir well.
Gradually stir cornstarch mixture into vegetable mixture; cook until thickened, stirring constantly.
Stir in reserved egg shreds.
Wrap tortillas in aluminum foil, and bake at 25° for 15 minutes.
Combine hoisin sauce and 3 tablespoons water; stir well.
Unwrap tortillas, and spread 1 tablespoon hoisin sauce mixture over each tortilla.
Place 1 cup vegetable mixture evenly down center of each tortilla,
Set aside.
Coat a large nonstick skillet with cooking spray; add 2 teaspoons oil.
Place over medium-high heat until hot.
Add beaten eggs,- spread quickly over surface of pan.
As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath.
Cook until eggs are set.
Loosen edges with a spatula.
Invert skillet onto a cutting surface; remove skillet.
Roll up eggs jellyroll fashion, and cut into 1/8-inch-thick shreds.
Set shreds aside.
Add remaining 2 teaspoons oil to skillet.
Place over medium-high heat until hot.
Add onion, garlic, and gingerroot; saute 2 minutes.
Add cabbage, tofu, zucchini strips, and carrot strips to skillet; saute over high heat 2 minutes.
Stir in chicken broth and soy sauce.
Combine 2 tablespoons water and cornstarch; stir well.
Gradually stir cornstarch mixture into vegetable mixture; cook until thickened, stirring constantly.
Stir in reserved egg shreds.
Wrap tortillas in aluminum foil, and bake at 25° for 15 minutes.
Combine hoisin sauce and 3 tablespoons water; stir well.
Unwrap tortillas, and spread 1 tablespoon hoisin sauce mixture over each tortilla.
Place 1 cup vegetable mixture evenly down center of each tortilla,
Chef
