Preparation:

Soak lily buds and mushrooms separately in warm water for 30 min., drain.

Cut off and discard mushroom stems and slice caps into matchstick pieces.

Cut off hard knobby ends of lily buds and tie each bud into a knot. Set aside buds a nd shrooms.

Cut jicama, zucchini, and celery into matchstick pieces, Set aside in separate bowls.

Wrap tortillas in clean towel, place in steamer and heat over simmering water for 5 minutes.

Place Wok on high heat until hot. (You may need to spry with pam or use a bit of water to protecTbsp from sticking.) Add garlic and ginger, cook while stirring until fragrant, not burnt, about 5 seconds.

Add carrots and Stir fry for 30 seconds.

Add jicama, Zucchini, celery, cabbage, green onion, and broth. Cover and cook for 2 minutes, or until vegies are crisp-tender.

Add shrooms, buds, stir in soy sauce and sugar.

Add cornstarch solution, stirring, until sauce boils and thickens.

To serve: spread a small Amount of Hioisin sauce on each tortilla.

Place about 3 Tbsp vegies in center of pancake, wrap like a burrito and eat out of hand.

Servings: 8
Source: Mindy Mymudes
Submitted by: Recipe Group Member
Date: Nov 9, 1993

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