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Asian Burritos

Diet.Chef's picture
  Dried shiitake mushrooms 1 Ounce
  Hot water 2 Cup (32 tbs)
  Vegetable cooking spray 1
  Safflower oil 4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)
  Eggs 4 , lightly beaten
  Onion 1 Small, thinly sliced
  Minced garlic 1 Teaspoon
  Minced ginger root 1 Teaspoon (Fresh)
  Shredded chinese cabbage 6 Cup (96 tbs)
  Firm tofu 1⁄2 Pound, drained and cut into thin julienne strips
  Zucchini 1⁄4 Pound, cut into thin julienne strips
  Carrot 1 Medium, scraped and cut into thin julienne strips
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  6 inch flour tortillas 12
  Hoisin sauce 3 Tablespoon
  Water 3 Tablespoon

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,

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Asian Burritos Recipe