LSue
07-08-2000, 09:44 AM
"Few to Lose"
Linda
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* Exported from MasterCook *
Asian Burritos (2 points)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic- Asian Light Side- Sandwiches, Wraps
Amount Measure Ingredient -- Preparation Method
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2 teaspoons peanut oil
2 teaspoons fresh ginger root -- pared and chopped
1 garlic clove -- minced
1 cup chopped scallions
2 cups sliced mushrooms
1 medium red bell pepper -- thinly sliced
4 cups bok choy -- green and white
parts separated -- thinly sliced
2 tablespoons low-sodium soy sauce
2 teaspoons hoisin sauce
1 cup bean sprouts
2 teaspoons cornstarch -- dissolved in
2 tablespoons water
1 pinch hot red pepper flakes -- optional
8 6 inch flour tortillas, Tumaro's Honey Wheat
To prepare vegetable filling, place wok or large nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add ginger and garlic and saute until fragrant, 30 seconds. Stir in scallions, mushrooms and bell pepper; cook, stirring frequently, until mushrooms release their juices, about 5 minutes.
Stir in bok choy white parts, 3 tablespoons water and the soy and hoisin sauces; partially cover an cook, stirring occasionally, until bok choy pieces are nearly tender, about 5 minutes. Stir in bok choy green parts, bean sprouts, cornstarch mixture and red pepper flakes, if using. Simmer, stirring often, until sauce is thickened, about 3 minutes. Remove from heat and keep warm.
Just before serving, moisten 5 paper towels with water. Stack 4 tortillas with a damp paper towel between each and place on bottom of microwave. Microwave on high until tortillas are soft, about 45 seconds to 1 minute. Remove tortillas and wrap in towel or napkin to keep warm. Repeat with remaining tortillas.
To serve, place 1/2 cup vegetable filing in center of each tortilla; fold up bottom edge and sides around filling.
*The tortillas I use are way lower in calories than the one listed in Mastercook. I've added them to the ingredient list which significantly reduces the points for this recipe from 5 to 2.
Source:
"Weight Watchers Magazine March 1996 (adapted)"
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Linda
***********
* Exported from MasterCook *
Asian Burritos (2 points)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic- Asian Light Side- Sandwiches, Wraps
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons peanut oil
2 teaspoons fresh ginger root -- pared and chopped
1 garlic clove -- minced
1 cup chopped scallions
2 cups sliced mushrooms
1 medium red bell pepper -- thinly sliced
4 cups bok choy -- green and white
parts separated -- thinly sliced
2 tablespoons low-sodium soy sauce
2 teaspoons hoisin sauce
1 cup bean sprouts
2 teaspoons cornstarch -- dissolved in
2 tablespoons water
1 pinch hot red pepper flakes -- optional
8 6 inch flour tortillas, Tumaro's Honey Wheat
To prepare vegetable filling, place wok or large nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add ginger and garlic and saute until fragrant, 30 seconds. Stir in scallions, mushrooms and bell pepper; cook, stirring frequently, until mushrooms release their juices, about 5 minutes.
Stir in bok choy white parts, 3 tablespoons water and the soy and hoisin sauces; partially cover an cook, stirring occasionally, until bok choy pieces are nearly tender, about 5 minutes. Stir in bok choy green parts, bean sprouts, cornstarch mixture and red pepper flakes, if using. Simmer, stirring often, until sauce is thickened, about 3 minutes. Remove from heat and keep warm.
Just before serving, moisten 5 paper towels with water. Stack 4 tortillas with a damp paper towel between each and place on bottom of microwave. Microwave on high until tortillas are soft, about 45 seconds to 1 minute. Remove tortillas and wrap in towel or napkin to keep warm. Repeat with remaining tortillas.
To serve, place 1/2 cup vegetable filing in center of each tortilla; fold up bottom edge and sides around filling.
*The tortillas I use are way lower in calories than the one listed in Mastercook. I've added them to the ingredient list which significantly reduces the points for this recipe from 5 to 2.
Source:
"Weight Watchers Magazine March 1996 (adapted)"
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