2 tbs sherry
1 tbs soy sauce
1 tsp sesame oil
½ tsp Crystal Hot Sauce
½ tsp sugar
1 tsp cornstarch
2 tbs peanut oil
½ tsp salt
2 tsp minced ginger root
4 cups finely chopped vegetables of choice (broccoli, cauliflower, carrots)
4 lg flour tortillas (8 - 10 inch)
2 cups steamed short-grain rice
½ cup chopped roasted walnuts, cashews or almonds
½ cup thinly sliced green onion
Mix together the sherry, soy sauce, sesame oil, Hot Sauce, sugar and
cornstarch; set aside.
Heat peanut oil in wok or large skillet; add salt, then ginger and stir
fry until fragrant. Add mixed vegetables and stir fry until tender. Add
reserved liquid, stirring until hot and slightly thickened.
For each wrap, spread one-half cup rice over one-third of a tortilla;
top with vegetable mixture; sprinkle with two tablespoons each chopped
nuts and green onions.
Fold the top and bottom of the tortilla over the fillings; then, beginning
on the side with the rice, roll as tightly as possible (like a burrito) to
enclose the fillings securely. To serve, place seam side down on a plate
and cut in half crosswise.
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