Thursday, June 30, 2016

Easy Mu Shu Veggie Wraps

I love, love, love Mu Shu Veggies with Hoisin Sauce and those amazing little Mandarin Pancakes. Did I say love? I meant LOVE. But even so, I don't make them very often because the pancakes are a little more work than I want to put into a casual dinner. I'm not lazy, but I do look for shortcuts where I can find them.

Enter the miraculous tortilla, flatbread gift from the goddess of simple kitchen goodness. Sure, you could make your own tortillas, and they would be amazing, but then you might as well make the pancakes, right? The point of all this is to keep it as simple as we can. So pick up a package of nice soft flour tortillas - any kind you like - and fondly refer to them as pancakes.

To make this little any-day feast, chop up whatever vegetables you like. I used bok choy, carrots, onion, kale, and red bell pepper. Chop chop, done! Set them aside while you make the sauce (see below). Consider making a double batch. It keeps well, and it's great on lots of things, like sandwiches and scrambles and stir-fries.

OK. So you have tortillas, veggies, and sauce. You're ready.

Gently warm your tortillas in the oven, wrapped in foil or a damp dish towel, or wait to heat them individually in a skillet after the veggies are cooked. It sort of depends on how many people you're feeding.

Heat a little oil (I like coconut for this) in a large skillet or wok. Throw in the vegetables and cook them over med-high heat for a few minutes, until they're softened but still crisp and brightly colored. No mushy Mu Shu!

Throw in a little bit of sauce, just to coat the vegetables. Turn off the heat.

Now take your tortillas out of the oven, or heat them one at a time in a clean skillet, just until soft.

To assemble, fill your tortillas with veggies, add more sauce, fold in the ends, and roll them up. you can make smaller, thinner rolls that can be cut in half and hand-held to eat, or great big fatties to serve up burrito style and eat with a fork. Either way, have some extra sauce to spoon on at the table. The sauce makes the meal!

If you like spice, a dash of your favorite hot sauce is a good addition too. And if you look closely, you'll see that I added a little bit of Marinated Baked Tofu to these wraps. It's not necessary, but since I already had some on hand, I used it. Yum!

Here's the sauce recipe, as found in my book, Change Your Sauce, Change Your Life. For more great recipes, pick up your very own copy on Amazon for just $5.99! I appreciate the paycheck!

Hoisin Sauce
makes about 1 cup

2 T peanut butter
2 T tahini
1/4 cup tamari
1 T molasses
1 T maple syrup
1 T apple cider vinegar
1/2 tsp garlic powder
1/2 tsp Sriracha sauce

Whisk all ingredients together, serve immediately, or store in a jar in the refrigerator. The sauce will thicken a little when it's chilled.

Enjoy your dinner! Share with friends! Give them a book to take home! xoxoxo


Jean Baldridge Yates said...

this is fab! xox happy fourth :)

John Ocampos said...

Oh this recipe is so amazing! Thank you for sharing this. I always follow your blog, and I feel so inspired every time that I can see vegan dishes or recipe, I also follow one website which talks about vegan food and fitness,

Kim Miles said...

Thanks for your comment, John! I like knowing who's out there!

John Ocampos said...

this is so fantastic! My family love wraps. and it is a big plus since it is a vegan recipe. We are looking forward for more recipe :D I also follow one website which talks about vegan food and fitness,
Take Care :D thank you :)