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Name: Stir-Fry Root Wraps
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 sm Parsley roots; halved; Halved and cut into; 1 bn Green onions; trimmed well,; And cut into 1/8-inch-thick; 8 6 inch flour tortillas; 1 tb Water; 2 tb Sherry or vegetable broth; 6 md Red radishes; 1 1/2 c Broccoli sprouts; 2 tb Tamari; Cut into 1/8-inch-thick; 2 ts Canola oil; 3 Carrots peeled; halved; 1 lg Garlic minced; And cut into 1/8-inch-thick; 1 ts Brown Sugar packed; 1 tb Peeled; grated fresh; Prepared hoisin sauce as; Cut into 2-inch lengths and; 6 Daikon; peeled, halved

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INGREDIENTS

2 sm Parsley roots; halved
Halved and cut into
1 bn Green onions; trimmed well,
And cut into 1/8-inch-thick
8 6 inch flour tortillas
1 tb Water
2 tb Sherry or vegetable broth
6 md Red radishes
1 1/2 c Broccoli sprouts
2 tb Tamari
Cut into 1/8-inch-thick
2 ts Canola oil
3 Carrots peeled; halved
1 lg Garlic ; minced
And cut into 1/8-inch-thick
1 ts Brown Sugar ; packed
1 tb Peeled; grated fresh
Prepared hoisin sauce as
Cut into 2-inch lengths and
6 Daikon; peeled, halved

Servings

INSTRUCTIONS

Hoisin, often called Chinese ketchup, is available in a wide variety of brands. All contain sugar; however, brands that list the following ingredients are likely are likely to have a more complex, authentic flavor: fermented soybeans, rice vinegar, chili and sesame oil. IN LARGE SKILLET over medium-high heat, heat tortillas on each side briefly until warmed and soft. Wrap in clean towel, stacked, until ready to fill. In small bowl, combine tamari, sherry or vegetable broth, water and brown sugar. Stir to dissolve sugar. Set aside. In large wok or cast iron skillet, heat oil over high heat. Add ginger and garlic and stir-fry about 1 minute. Add carrots and parsley roots and stir-fry 5 minutes. Add daikon and stir-fry 2 minutes. Add radishes and green onions and stir-fry another 2 minutes. Add reserved tamari mixture. Cook, stirring and turning ingredients until liquid is almost evaporated. Add broccoli sprouts and cook just to heat through, about 1 minute. Remove from heat. Divide ingredients into 8 portions. Spread each tortilla with hoisin sauce (about 2 teaspoons). Spoon some stir-fried vegetables onto tortilla and roll up. PER SERVING: 104 CAL.; 3G PROT.; 3G TOTAL FAT (0 SAT. FAT); 17G CARB.; 0 CHOL.; 323MG SOD.; 20 FIBER. Recipe by: Vegetarian Times, November 1998, page 54

NOTES

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Stir-Fry Root Wraps

2 sm Parsley roots; halved
 Halved and cut into
1 bn Green onions; trimmed well,
 And cut into 1/8-inch-thick
8 6 inch flour tortillas
1 tb Water
2 tb Sherry or vegetable broth
6 md Red radishes
1 1/2 c Broccoli sprouts
2 tb Tamari
 Cut into 1/8-inch-thick
2 ts Canola oil
3 Carrots peeled; halved
1 lg Garlic minced
 And cut into 1/8-inch-thick
1 ts Brown Sugar packed
1 tb Peeled; grated fresh
 Prepared hoisin sauce as
 Cut into 2-inch lengths and
6 Daikon; peeled, halved

Hoisin, often called Chinese ketchup, is available in a wide variety of  brands. All contain sugar; however, brands that list the following  ingredients are likely are likely to have a more complex, authentic flavor:  fermented soybeans, rice vinegar, chili and sesame oil.    IN LARGE SKILLET over medium-high heat, heat tortillas on each side briefly  until warmed and soft. Wrap in clean towel, stacked, until ready to fill.  In small bowl, combine tamari, sherry or vegetable broth, water and brown  sugar. Stir to dissolve sugar. Set aside.    In large wok or cast iron skillet, heat oil over high heat. Add ginger and  garlic and stir-fry about 1 minute. Add carrots and parsley roots and  stir-fry 5 minutes. Add daikon and stir-fry 2 minutes. Add radishes and  green onions and stir-fry another 2 minutes.    Add reserved tamari mixture. Cook, stirring and turning ingredients until  liquid is almost evaporated. Add broccoli sprouts and cook just to heat  through, about 1 minute. Remove from heat.    Divide ingredients into 8 portions. Spread each tortilla with hoisin sauce  (about 2 teaspoons). Spoon some stir-fried vegetables onto tortilla and  roll up.    PER SERVING: 104 CAL.; 3G PROT.; 3G TOTAL FAT (0 SAT. FAT); 17G CARB.; 0  CHOL.; 323MG SOD.; 20 FIBER.        Recipe by: Vegetarian Times, November 1998, page 54

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Nutrition

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Serving Size: 1 Serving (220g)
Recipe Makes: 1 servings

Calories: 189
Calories from Fat: 89 (47%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 1623mg		56 %
Potassium 577.9mg		15 %
Total Carbohydrate 21.5g		6 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 17.3g
Protein 7.2g		10 %
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Calories per serving: 189

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