Stir-fry Root Wraps

Ingredients

• 8 x 6-inch flour tortillas
• 2 tbsp tamari
• 2 tbsp sherry or vegetable broth
• 1 tbsp water
• 1 tsp brown sugar, packed
• 2 tsp canola oil
• 1 tbsp peeled, grated fresh gingerroot
• 1 large garlic clove, minced
• 3 carrots, peeled, halved lengthwise and cut into ⅛-inch-thick slices (2¼ cups)
• 2 small parsley roots, halved lengthwise and cut into ⅛-inch-thick slices (1 cup)
• 6 daikon, peeled, halved lengthwise, cut into ⅛-inch-thick slices (2 cups)
• 6 medium red radishes, halved and cut into ⅛-inch-thick slices ( ¾ cup)
• 1 bunch green onions, trimmed well, cut into 2-inch lengths and julienned
• 1½ cups broccoli sprouts
• prepared hoisin sauce as needed

Directions

1. In large skillet over medium-high heat, heat tortillas on each side briefly until warmed and soft.
2. Wrap in clean towel, stacked, until ready to fill.
3. In small bowl, combine tamari, sherry or vegetable broth, water and brown sugar.
4. Stir to dissolve sugar.
5. Set aside.
6. In large wok or cast iron skillet, heat oil over high heat.
7. Add ginger and garlic and stir-fry about 1 minute.
8. Add carrots and parsley roots and stir-fry 5 minutes.
9. Add daikon and stir-fry 2 minutes.
10. Add radishes and green onions and stir-fry another 2 minutes.
11. Add reserved tamari mixture.
12. Cook, stirring and turning ingredients until liquid is almost evaporated.
13. Add broccoli sprouts and cook just to heat through, about 1 minute.
14. Remove from heat.
15. Divide ingredients into 8 portions.
16. Spread each tortilla with hoisin sauce (about 2 teaspoons).
17. Spoon some stir-fried vegetables onto tortilla and roll up.