Buckwheat And Yam Tortillas With Stir Fry Food

BUCKWHEAT AND YAM TORTILLAS WITH STIR-FRY

Steps:

• Tortillas:.
• Pour the buckwheat& white flour into a large bowl.
• Swirl the flour quickly with one hand as you pour in about 3/4 of the water.
• 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.
• You may want to add the remaining water.
• The dough should be pliable but not too sticky.
• Mix the wasabi, egg white & yam.
• Add this to the dough and thoroughly work it inches.
• If you have a heavy duty mixer blend in the yam using the dough blade, if not just keep mixing with your hands.
• If you are using a mixer continue to mix dough for apprx 10 minutes or until the dough is shiny and forms a ball.
• If kneading by hand knead like you would bread dough and continue kneading until the dough is shiny & forms a ball.
• Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
• 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.
• 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.
• Oil a skillet and over medium High heat brown both sides of the tortilla, apprx 2 minutes per side.
• Place in foil and keep warm in a low oven while you make the sauce& stir fry.
• Sauce: Mix all the sauce ingredients in a bowl and set aside.
• Stir Fry:.
• Have all your ingredients ready prepared.
• Heat wok Or skillet to apprx 375°F.
• Add oil, add carrots, swish around for 3 minutes.
• Add Onions, Mushrooms, ginger & Garlic, stir fry 3 minutes.
• Add broccoli, peas and zucchini.
• Stir fry until the vegetables are heated through but still crisp.
• Pour in the sauce and stir, cover and simmer 3 minutes.
• Serve with warm tortillas on the side.

BUCKWHEAT WRAPS/TORTILLAS - GLUTEN FREE

Steps:

• Blend first four ingredients, baking powder and xanthan gum.
• Add hot water and mix until well combined.
• At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.
• Shape the dough into 12 golf-ball sized balls.
• Put the balls under a damp towel until you are ready for them.
• latten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a non stick surface).
• Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan.
• Once the oil is hot, slide in one buckwheat wrap.
• Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.
• Leave the wrap to brown on each side (3-4 minutes per side).
• Lay wraps on a paper towel and fold them gently in half.
• Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to use.

BBQ BEEF & VEGETABLE STIR-FRY

Steps:

• Toss beef with soy sauce, garlic and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 2-3 minutes or until beef is browned. Remove from pan., Add remaining 1 tablespoon oil to pan. Add vegetables; stir-fry 3-4 minutes or until crisp-tender. Stir in barbecue sauce and beef; heat through. Serve with rice.