Xinjiang Spice Veggie Wrap
Ready In: 15 mins
Serves: 2
Ingredients
- 2 tablespoons olive oil
- 1 Chinese eggplant (thin diagonal slices, 1/2cm thick and 2 inches long)
- 2 large shiitake mushrooms (sliced)
- 10 pieces tofu (White Jade, sliced)
- 2 slices red onions (chopped)
- 1 garlic clove (sliced)
- 1 tablespoon xinjiang mixed spice (See my quick recipe for this)
- salt (to taste)
- 2 wheat flour tortillas
Directions
- Heat the oil in a wok. Add onion and garlic and saute for 30 seconds.
- Add eggplant, shitake mushrooms, tofu, spice and salt. Saute until eggplant is soft and almost transparent.
- In another pan, heat the tortillas on low fire. If you like cheese, add slices on top of tortillas to melt.
- Transfer tortillas on two plates and top with sauteed mixture.
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