Vegetable Wraps:
	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.
	Serves four

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