Tortilla with Stir-Fry Veggies and Peanut Apricot Sauce

Preparation

This recipe will make the filling for 6 or more tortillas. Use your favorite large tortillas or traditional Chinese rice pancake wraps.

Begin by washing and cleaning the veggies, and peeling the carrots and onions.

Coarsely shred the cabbage, and place in a wok, large fry pan or in a large microwaveable covered dish.

Cut the onions in half lengthwise, and thinly slice them to make half circles, and add them to the cabbage.

Slice the celery into julienne pieces about 1 to 1-1/2 inches long, and add the the other prepared veggies.

Finely shred the carrots and add to the other veggies, along with the ginger and hot pepper.

In the container of a high speed blender place the peanuts, apricots, water, soy sauce, and cornstarch, cover, and run the blender at high speed until creamy smooth.

Lightly stir-fry the veggies so that the soften slightly but still remain crunchy. Reduce the heat and stir in the sauce, thoroughly mix until it thickens, and turn off the heat.

Serve on a warmed tortilla and enjoy! (To enlarge the photo of the tortilla with stir-fry veggies in the wrap, click on the photo or link)

Any left over stir fry can be stored in a covered container in the refrigerator for a couple days and rewarmed for more tortillas or can be served over a bed of brown rice.