RCI-SW.003.0053.001
Mushroom Stir-fry Wrap
Mushroom Stir-fry Wrap from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- ¼ cup
- 1 tablespoon
- 2 teaspoon
- 2 tablespoon
- vegan sugar2 tablespoon
- 2 teaspoon
- 2 tablespoon
- 1 tablespoon
- 1 lb
- 1 unit
- bunch scallions cut into 2 inch pieces1 unit
- 1 cup
- 3 tablespoon
- 1½ cups
- 10 unit
Method
1
Combine rice vinegar, dry vegan mustard, sesame oil, soy sauce, vegan sugar, cornstarch, and water in a small bowl, whisking until cornstarch is fully dissolved to create the sauce.
2
Heat peanut oil in a large wok or skillet over high heat until shimmering, about 1-2 minutes.
3
Add quartered mushrooms to the hot wok and stir-fry for 3-4 minutes until they begin to release moisture and soften.
4 minutes
4
Add finely chopped zucchini and scallions to the wok, continuing to stir-fry for 2-3 minutes until the zucchini begins to soften.
3 minutes
5
Add chopped snow peas to the mixture and stir-fry for 1-2 minutes until they become bright green and tender-crisp.
2 minutes
6
Pour the sauce over the vegetables and stir constantly for 1-2 minutes until the mixture thickens and everything is well coated.
2 minutes
7
Remove the stir-fry from heat and stir in chopped peanuts, mixing until evenly distributed.
8
Warm flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp towel and microwave for 1 minute.
9
Spread approximately 3-4 tablespoons of cooked brown rice down the center of each warm tortilla.
10
Top the rice with 3-4 tablespoons of the mushroom stir-fry mixture, keeping filling centered and leaving space at the edges.
11
Fold the sides of the tortilla inward, then roll tightly from the bottom upward, pressing gently to seal.
12
Serve wraps immediately while still warm, with any remaining stir-fry on the side for dipping or topping.