3 cups (750 mL) finely shredded green cabbage
1 1/2 cups (375 mL) each finely shredded Chinese (Napa) cabbage and bok choy
1-1/2 cups (375 mL) each grated carrots and sliced mushrooms
1-1/2 cups (375 mL) bean sprouts
2 tbsp (25 mL) each soy sauce and rice wine or dry sherry
2 tsp (10 mL) each sesame oil and cornstarch
12 flour tortillas (burrito size)
2 tbsp (25 mL) each vegetable oil, minced garlic and minced fresh gingerroot
1/2 cup (125 mL) hoisin sauce
3/4 cup (175 mL) coarsely chopped peanuts
1. In order, set green cabbage in container by stove, then container with Chinese cabbage, bok choy, carrots and mushrooms, then container of bean sprouts. Stir together soy sauce, rice wine, sesame oil and cornstarch; set aside as sauce.
2. Separate tortillas and wrap loosely in tea towel; set in steamer or on rack over simmering water in wok or skillet; steam, covered, for 10 minutes. Turn off heat and let sit until ready to serve.
3. In wok, heat oil over high heat. Stir‑fry garlic and ginger for 15 seconds. Stir‑fry green cabbage for 2 minutes. Add Chinese cabbage mixture; stir‑fry for 2 minutes. Add bean sprouts and toss for 30 seconds. Add sauce and cook, stirring, until thickened. Mound on warm platter.
4. To eat, spread warm tortilla with hoisin sauce, sprinkle with peanuts, spoon stir‑fry mixture on top; roll up end and two sides over filling and eat with hands.
For nutritional information, see Foodland Ontario.