Ingredients
The following ingredients have 6 Servings
- 6 flour tortillas, or rice flour wrappers (Asian market), I used the Tortilla land brand that you cook at home. Use whatever you like, you can also healthify even more with whole grain varieties.
- 1 small head of cabbage, shredded or if you need to be super duper fast use a good quality bagged “coleslaw” variety, it will work fine.
- 1 carrot, shredded (if you are using bagged slaw you can omit this)
- 5 green onions, white parts cut lengthwise, green parts sliced.
- 8 shitake mushrooms, stems removed, tops sliced.
- 1 tablespoon fresh ginger, grated.
- 2 cloves garlic, minced.
- 1 tablespoon vinegar, I used red wine, but rice wine is optimal, use what you have, but not balsamic.
- 1 tablespoon soy sauce
- 2 tablespoons plus a bit extra for the wrappers, Hoisin sauce.
- 2 teaspoons toasted sesame oil.
- 1 tablespoon Sesame seeds for garnish.
- 1 handful Asian Micro greens for garnish, totally optional.
- 1 block firm tofu, drained, sliced, I baked ours (Pre-heat oven to 375, slice your tofu into four slices, rub hoisin and bragg’s on to each piece, place on a parchment lined sheet pan, bake 30 minutes, or stir fry it with garlic and ginger)
- 2 tablespoons cooking oil of choice, I used canola.
Instruction
- In a large skillet or wok over high heat oil till shimmering, add ginger and garlic, add white parts of green onions, add mushrooms, cook a few minutes till mushrooms brown a bit.
- Add sesame oil, cabbage, carrots, cook a few minutes, add vinegar and soy, stir, add tofu and 2 T of hoisin sauce, combine, add green parts of onions, test for seasoning adjust with salt and pepper if needed.
- Remove from heat. Warm your wrappers of choice, divide filling evenly into wrappers and top with a bit of sesame seeds and hoisin. Rock and roll em’ up…gobble em’ up! You won’t ever need to order take-out again! These are fast, easy, and full of veggies and flavor!
