Buckwheat And Yam Tortillas With Stir Fry Recipes

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.

Steps:

• 1. Pour the buckwheat groats into a large bowl and mix in the egg until they are well coated, all the grains separated from one another.
• 2. Heat a large, dry saucepan over medium heat. Pour in the coated groats and stir over the heat for 2 minutes to set the egg. The groats should still be separate from each other.
• 3. Pour in the broth and increase the heat to high. Bring to a boil. Cover, reduce the heat to low, and simmer until the liquid has been absorbed and the groats are tender, about 15 minutes.
• 4. Spread the buckwheat on a large rimmed baking sheet and cool for 10 minutes to make sure the grains stay separate, rather than glomming onto each other.
• 5. Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.
• 6. Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds.
• 7. Add the carrots, bell pepper, and green beans. Stir-fry until crisp-tender, about 2 minutes. Add all the buckwheat. Continue stir-frying for 1 minute. Pour in the soy sauce mixture and bring to a simmer, tossing and stirring for 1 more minute.