Shanna's Asian
Burrito
1 tbs vegetable oil
8 oz shredded coleslaw mix with cabbage and (4 cups packed) carrots
1 tsp bottled minced ginger or 1/2 tsp dried ginger
1 tsp bottled minced garlic
1 cup bean sprouts
1/2 cup green onions with tops
8 x flour tortillas
10 oz peeled cooked medium shrimp (10 to 12)
1/2 cup stir-fry sauce
1/4 tsp dried red pepper flakes
Plum sauce or sweet and sour sauce
Method :
Heat oil in large, deep skillet over medium-high heat until hot. Add coleslaw
mix, ginger, and garlic; stir-fry 2 minutes. Add sprouts and onions; stir-fry 3
minutes. While vegetable mixture is cooking, stack tortillas and wrap in wax
paper. Microwave on high 1-1/2 minutes or until warm. Add shrimp, stir-fry
sauce, and pepper flakes to skillet; stir-fry 2 minutes or until heated through.
Spoon about 1/3 cup shrimp mixture evenly down center of each tortilla. Fold 1
end of tortilla over filling and roll up. Serve with plum or sweet and sour
sauce.
Yield: 4 servings.
Loyalty and diplomacy never share the same bed.
- Mike Perry