Stir-Fried Vegetable Wraps

Name: Stir-Fried Vegetable Wraps
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons groundnut oil (peanut), plus more for greasing; 12 small thin wheat flour pancakes* or refrigerated or frozen packaged crepes, thawed; 3 eggs, lightly beaten; 1 tablespoon groundnut oil ( peanut); 2 cloves garlic, finely chopped, optional; 1 tablespoon freshly grated ginger; 4 ounces bean sprouts; 1 red bell pepper, seeded and finely chopped; 1 yellow bell pepper, seeded and finely chopped; 1 handful shiitake mushrooms, finely chopped; 1 tablespoon light soy sauce; Dash toasted sesame oil; Pinch freshly cracked white pepper; 3 1/2 ounces honey-roasted ham, sliced, optional; 1 tablespoon pickled red cabbage in vinegar, for garnish

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Level: Easy
Total: 35 min

Prep: 25 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 25 min
Cook: 10 min

Yield: 4 servings

Ingredients

Vegetable Wraps

2 tablespoons groundnut oil (peanut), plus more for greasing

12 small thin wheat flour pancakes* or refrigerated or frozen packaged crepes, thawed

3 eggs, lightly beaten

Stir-Fry Filling

1 tablespoon groundnut oil ( peanut)

2 cloves garlic, finely chopped, optional

1 tablespoon freshly grated ginger

4 ounces bean sprouts

1 red bell pepper, seeded and finely chopped

1 yellow bell pepper, seeded and finely chopped

1 handful shiitake mushrooms, finely chopped

1 tablespoon light soy sauce

Dash toasted sesame oil

Pinch freshly cracked white pepper

3 1/2 ounces honey-roasted ham, sliced, optional

1 tablespoon pickled red cabbage in vinegar, for garnish

Directions

For the wraps:
Grease the base of a small bamboo steamer with some groundnut oil, and lower the pancakes inside. Place the steamer over a small pan of boiling water, making sure the water does not touch the base of the steamer. Cover, and steam for 5 to 6 minutes. Take the pan off the heat, and keep the pancakes warm, covered in the steamer, until service.
Heat a wok over high heat, and add 2 tablespoons groundnut oil. Pour in the beaten egg, and scramble, and then set it aside.
For the filling:
Reheat the wok, and add the groundnut oil, followed by the garlic, if using, and ginger. Stir-fry quickly for a few seconds to release the aroma. Cook's Note: If you don't like garlic you can leave it out and add a little extra ginger for taste.
Add the bean sprouts, peppers, and mushrooms, and cook until the vegetables are tender, but still have a bite.
Return the eggs to the wok, and season to taste with the light soy sauce, sesame oil, and white pepper. Cook's Note: You can add some sliced honey-roasted ham at this stage, if you wish. Transfer the dish to a large plate, and garnish with the pickled red cabbage.
To serve: Place the plate in the center of the table alongside the pancakes in the steamer. To eat, fold a pancake in half, and then half again, to give it a fanned, conical shape. Stuff the pancake with the vegetable filling, and eat it immediately!

Cook’s Note

*Can be purchased at your local Chinese restaurant. I had these delicious parcels of stir-fried vegetables on my way to visit the Great Wall of China. I have added the crushed roasted soya beans and the pickled red cabbage to give extra texture and flavour. The pickled cabbage leaves a slight tangy zing on the tongue. The dish is fun and healthy to eat. Meat lovers can add a few thinly sliced slithers of chicken or pork after the garlic and ginger, and chilli lovers can add a few sprinkles of dried chilli flakes after adding the soy sauce in step 4. If you cannot get garlic chives, add some chopped garlic (optional) and use sliced baby corn and spring onions instead to provide texture and flavour.