4 Dried Mushrooms
1/4 pound Jicama peeled
1 small Organic Carrots
1 small Organic Zucchini
1 stalk Organic Celery
6 Tortillas (flour) or Mandarin Pancakes (purchase frozen in Asian grocer stores)
2 tablespoons Vegetable Oil
1 teaspoon Organic Garlic minced
1 teaspoon Ginger Root minced
4 cups Napa Cabbage shredded and loosely packed
1 Organic Green Onions (including tops) thinly sliced
1/4 cup Vegetable Broth or Chicken Broth
2 tablespoons Soy Sauce
1 teaspoon Sesame Oil
1/2 teaspoon Sugar
1/2 teaspoon cornstarch - mixed with 1 teaspoon water
1/4 cup Hoisin Sauce
Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off the discard mushroom stems and slice caps into matchsticks pieces. Set aside.
Cut jicama, carrot, zucchini and celery into matchstick pieces; set aside in separate bowls.
Wraps tortillas or pancakes in a tea towel, and steam over simmering water for 3-5 minutes.
Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. Add carrot and stir-fry for 30 seconds. Add jicama, zucchini, celery, cabbage, green onion and broth. Cover and cook for 2 minutes or until vegetables are crisp-tender. Stir in soy sauce, sesame oil, and sugar. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Spread a small amount of hoisin sauce on each tortilla or pancake. Place about 3 tablespoons of the vegetable mixture in center. Wrap up like a burrito and serve.