Buckwheat and Yam Tortillas With Stir-Fry
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
Buckwheat Tortillas
- 1 cup buckwheat flour
- 3⁄4 cup white flour
- 1⁄2 cup cooked mashed yam, cooled
- 2 teaspoons wasabi (optional)
- 1 egg white
- 3⁄4 cup water, apprx
Stir Fry
- 2 tablespoons oil
- 1⁄2 cup carrot, thinly sliced
- 1⁄2 cup onion, sliced
- 1⁄2 cup mushroom, sliced
- 2 garlic cloves, chopped
- 1 teaspoon fresh ginger, finely chopped
- 1⁄2 cup broccoli floret
- 1 cup sugar snap pea, cut diagonally
- 1 cup yellow zucchini or 1 cup green zucchini, cut in 3/4 inch cubes, unpeeled
- 3 green onions, cut diagonally
Stir Fry Sauce
- 1⁄4 cup chicken stock
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon chili flakes
- 4 tablespoons soy sauce
Directions
- Tortillas:
- Pour the buckwheat& white flour into a large bowl.
- Swirl the flour quickly with one hand as you pour in about 3/4 of the water.
- Now mix the flour& water with both hands by picking up chunks of the dough, squeezing it and dropping it back into the bowl; and flour are well mixed.
- You may want to add the remaining water.
- The dough should be pliable but not too sticky.
- Mix the wasabi, egg white & yam.
- Add this to the dough and thoroughly work it inches.
- If you have a heavy duty mixer blend in the yam using the dough blade, if not just keep mixing with your hands.
- If you are using a mixer continue to mix dough for apprx 10 minutes or until the dough is shiny and forms a ball.
- If kneading by hand knead like you would bread dough and continue kneading until the dough is shiny & forms a ball.
- Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
- Dust your counter (or board) with buckwheat flour and pinch off a 2/1/2" piece of dough, dust your rolling pin with buckwheat flour.
- Flatten the dough with you hand then roll to form a round 1/4" or thinner tortilla, roll out all the dough placing a piece of wax paper or plastic between the tortillas.
- Oil a skillet and over medium High heat brown both sides of the tortilla, apprx 2 minutes per side.
- Place in foil and keep warm in a low oven while you make the sauce& stir fry.
- Sauce: Mix all the sauce ingredients in a bowl and set aside.
- Stir Fry:
- Have all your ingredients ready prepared.
- Heat wok Or skillet to apprx 375°F.
- Add oil, add carrots, swish around for 3 minutes.
- Add Onions, Mushrooms, ginger & Garlic, stir fry 3 minutes.
- Add broccoli, peas and zucchini.
- Stir fry until the vegetables are heated through but still crisp.
- Pour in the sauce and stir, cover and simmer 3 minutes.
- Serve with warm tortillas on the side.
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