YIELD Makes 6 servings
|Peanut Sauce (recipe)|
|3||tablespoons reduced-sodium soy sauce|
|2||tablespoons dry sherry|
|1‑1/2||tablespoons minced fresh ginger|
|3||cloves garlic, minced|
|1‑1/2||teaspoons sesame oil|
|1||tablespoon peanut oil|
|3||leeks, washed and cut into 2-inch slivers|
|3||carrots, peeled and julienned|
|1||cup thinly sliced fresh shiitake mushrooms|
|1||small head Napa or Savoy cabbage, shredded (about 4 cups)|
|2||cups mung bean sprouts, rinsed and drained|
|8||ounces firm tofu, drained and cut into 2-1/2X1/4-inch strips|
|12||(8-inch) fat-free flour tortillas, warmed*|
|3/4||cup finely chopped honey roasted peanuts|
- Prepare Peanut Sauce; set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside.
- Heat wok over medium-high heat 1 minute or until hot. Drizzle peanut oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened.
- Spread each tortilla with about 1 teaspoon Peanut Sauce. Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla; sprinkle with 1 tablespoon peanuts.
- Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon 1/2 cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with Peanut Sauce.
|Serving Size:||2 filled tortillas with about 1 tablespoon plus 1 teaspoon Peanut Sauce|
|Saturated Fat||3 g|
|Total Fat||18 g|
|Calories from Fat||32 %|
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