Xinjiang Spice Veggie Wrap

Name: Xinjiang Spice Veggie Wrap
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving(s)
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

Submitted by ShowShanti

"Today, my hunger inspired me to concoct something my husband might just end up having for dinner tonight. After reading Powering Down: Q&A With Saul Griffith, Makani Power (Fast Talk | Fast Company) this week, I refrained from buying meat the last two trips to the grocery store. Instead, I stalked up on White Jade tofu. I don't know how to describe this type of tofu without assuming that it is baked, so rather than be wrong I've provided a photo. It has a soft wrinkled texture and a light golden color."

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photo by ShowShanti

Ready In:: 15mins
Ingredients:: 9
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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RECIPE SUBMITTED BY

ShowShanti

I grew up listening to my parents tell stories of their travels through Asia. I believe it was these stories that inspired me to trot the globe and seek new experiences. Through my travels I’ve soaked in sights, cultural lessons, and treated my taste buds to new flavors. I want to share my experiences as well and what better way to leave a lasting impression of tales from afar than with food? Join me on my journey through China as I meet families who teach me their favorite recipes. Stay tuned for my cookbook featuring these recipes and the families who opened their homes to share them.

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