Buckwheat And Yam Tortillas With Stir-fry

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup buckwheat flour
• 3/4 cup flour
• 1/2 cup cooked mashed yam, cooled
• 2 teaspoons wasabi (optional)
• 1 egg
• 3/4 cup water, apprx
• 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
• 1/4 cup chicken stock
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon chili flakes
• 4 tablespoons soy sauce

Recipe

• 1 tortillas:.
• 2 pour the buckwheat& flour into a large bowl.
• 3 swirl the flour quickly with one hand as you pour in about 3/4 of the water.
• 4 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.
• 5 you may want to add the remaining water.
• 6 the dough should be pliable but not too sticky.
• 7 mix the wasabi, egg & yam.
• 8 add this to the dough and thoroughly work it inches.
• 9 if you have a heavy duty mixer blend in the yam using the dough blade, if not just keep mixing with your hands.
• 10 if you are using a mixer continue to mix dough for apprx 10 minutes or until the dough is shiny and forms a ball.
• 11 if kneading by hand knead like you would bread dough and continue kneading until the dough is shiny & forms a ball.
• 12 wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
• 13 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.
• 14 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.
• 15 oil a skillet and over medium high heat brown both sides of the tortilla, apprx 2 minutes per side.
• 16 place in foil and keep warm in a low oven while you make the sauce& stir fry.
• 17 sauce: mix all the sauce ingredients in a bowl and set aside.
• 18 stir fry:.
• 19 have all your ingredients ready prepared.
• 20 heat wok or skillet to apprx 375°f.
• 21 add oil, add carrots, swish around for 3 minutes.
• 22 add onions, mushrooms, ginger & garlic, stir fry 3 minutes.
• 23 add broccoli, peas and zucchini.
• 24 stir fry until the vegetables are heated through but still crisp.
• 25 pour in the sauce and stir, cover and simmer 3 minutes.
• 26 serve with warm tortillas on the side.