Hoisin, often called Chinese ketchup, is available in a wide variety of brands. All contain sugar; however, brands that list the following ingredients are likely to have a more complex, authentic flavor: fermented soybeans, rice vinegar, chili and sesame oil.
- Eight 6-inch flour tortillas
- 2 Tbs. tamari
- 2 Tbs. sherry or vegetable broth
- 1 Tbs. water
- 1 tsp. brown sugar, packed
- 2 tsp. canola oil
- 1 Tbs. peeled, grated fresh gingerroot
- 1 large garlic clove, minced
- 3 carrots, peeled, halved lengthwise and cut into 1/8-inch-thick slices (2 1/4 cups)
- 2 small parsley roots, halved lengthwise and cut into 1/8-inch-thick slices (1 cup)
- 6 daikon, peeled, halved lengthwise, cut into 1/8-inch-thick slices (2 cups)
- 6 medium red radishes, halved and cut into 1/8-inch-thick slices ( 3/4 cup)
- 1 bunch green onions, trimmed well, cut into 2-inch lengths and julienned
- 1 1/2 cups broccoli sprouts
- Prepared hoisin sauce as needed
- In large skillet over medium-high heat, heat tortillas on each side briefly until warmed and soft. Wrap in clean towel, stacked, until ready to fill.
- In small bowl, combine tamari, sherry or vegetable broth, water and brown sugar. Stir to dissolve sugar. Set aside.
- In large wok or cast iron skillet, heat oil over high heat. Add ginger and garlic and stir-fry about 1 minute. Add carrots and parsley roots and stir-fry 5 minutes. Add daikon and stir-fry 2 minutes. Add radishes and green onions and stir-fry another 2 minutes.
- Add reserved tamari mixture. Cook, stirring and turning ingredients until liquid is almost evaporated. Add broccoli sprouts and cook just to heat through, about 1 minute. Remove from heat.
- Divide ingredients into 8 portions. Spread each tortilla with hoisin sauce (about 2 teaspoons). Spoon some stir-fried vegetables onto tortilla and roll up.
- Serving Size: 8 Servings
- Calories: 104
- Carbohydrate Content: 17 g
- Fat Content: 3 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Sodium Content: 323 mg