Moo Shu Vegetable Wraps

I call this the Chinese answer to soft tacos. This dish originated as Moo Shu pork wrapped in Moo Shu pancakes smeared with a little hoisin sauce (Chinese bar-b-cue sauce). The pancakes are steamed, thin and white tortilla like wrappers made with flour. This is a vegetarian version of the same which uses flour tortillas instead of the pancakes. I add egg omelets as a topping to increase the protein content of the dish. If you don't eat eggs, you could definitely skip them and add tofu strips instead along with the vegetables while stir frying.

The wraps are very tasty and are quick to make except for the time taken to chop the vegetables, which is common to all Chinese vegetarian dishes. The key to making a good stir fry is to cut the vegetables evenly. I find the Borner mandoline a really compact kitchen tool to slice, grate and julienne vegetables. If you have one these gadgets, then making the filling will be a breeze since the vegetables take almost no time to cook. Also, as I mentioned earlier, I have use flour tortillas as wraps, but if you have a Chinese grocery nearby you could get these wraps there or if you are feeling ambitious, you could try Emeril's recipe on food network moo shu wrappers.

Moo Shu Vegetable Wraps

1 small head of broccoli
2 stalks celery, cut into 1/8th inch slices on the diagonal
1 carrot, shredded or cut into matchsticks
1 medium zucchini, cut into matchsticks (slice them thinly first and then cut them into sticks)
6 large button mushrooms, chopped into sticks (as much as possible to be similar to the other vegetables)
1/2 large green bell pepper, cut into 1 1/2 inch matchsticks
1/2 large red bell pepper, cut into 1 1/2 inch matchsticks
1 cup thinly sliced onion (red or white)
2 large cloves of garlic, finely minced
1/4 teaspoon Chinese five spice powder (this is what gives the stir fry its flavor)
2 tablespoon Chinese rice wine or dry sherry
2 tablespoons low sodium soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1 teaspoon finely chopped green chili (serrano or jalapeno)
2 tablespoons canola oil

For the eggs
3 extra large eggs
2 scallions, finely sliced
1 teaspoon canola oil
1/4 teaspoon kosher salt

1 scallion, finely sliced for garnish
Hoisin sauce
Soft Taco size tortillas

1. Separate the broccoli florets from the stems. Slice the florets into thin slices. Trim the stems and peel them. Slice them thinly and cut them into matchsticks.
2. Heat a wok over high heat with 2 tablespoons canola oil. Add the onions, green chili and garlic and saute till the onion has a light brown color. Add the broccoli florets, stems, celery and carrots and 1/2 teaspoon kosher salt and cook for 2 to3 minutes till the broccoli is crisp tender. Add the mushrooms and zucchini and cook for 2 more minutes till the mushrooms have softened. Finally add the bell peppers, five spice powder, rice wine, soy sauce and sugar and toss well. Cook for another two minutes till the wine has evaporated. Remove to a serving bowl.
3. For the eggs, heat a 8 inch heavy bottomed non-stick skillet over medium heat with 1 teaspoon canola oil. Beat the eggs with 1/4 teaspoon kosher salt and sliced scallions. Divide the egg mixture into three and make three omelets. Slice the omelets and use as a topping for the wraps.
4. To assemble, heat a tortilla on a griddle or a skillet for 1 minute. Place the tortilla on the plate and spread 1/2 teaspoon hoisin sauce evenly all over. Fill the tortilla with 1/4 cup of the stir fried vegetables, topped with some omelet and chopped scallions. Roll and eat.

Yield: Makes enough filling for 12 soft taco size tortillas (8 inches in diameter)