Chinese Burrito Recipes

Steps:

• Heat oil in saucepan on medium heat. Add beef and garlic and cook until browned, about 10 minutes, drain.
• Add mushrooms and cook for 5 minutes. Add carrots, cabbage and cook another 5 minutes.
• Mix together hoisin sauce, sesame oil, and water. Pour over beef and vegetable mixture. Stir to combine.
• Cover and let mixture steam for 5 minutes.
• Spread 1 T hoisin sauce onto each tortilla. Top with 1/2 cup of beef/vegetable mixture. Roll up and serve.

Steps:

• To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and ½ cup water together until smooth.
• In a small pan, add ½ teaspoon oil, and heat on medium. Add the sliced green onions to the pan. Fry for about 30 seconds, then add the Hoisin sauce and chili sauce. Cook for 1 minute. Add ½ cup water, and stir. Set aside for later use.
• Using a folded paper towel, coat the bottom of a large skillet or hot plate with ½ teaspoon of oil to prevent sticking. Heat on medium high heat, wait until the pan is heated. Stir the crepe batter again, and pour ¼ cup of it into the pan. Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer. Cook for about 30 seconds.
• Beat an egg in a small bowl and pour on top of the crepe. Spread the egg evenly on the top of the crepe using a the back of a spoon. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.
• Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.
• Using the back of a spoon spread ¼ of the sauces and green onion mixture evenly onto the egg surface. Evenly spread two teaspoons of the chopped cilantro over the egg/crepe.
• Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.
• Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller. Crease the Jian Bing in the center with a spatula, and fold in half. Fold a paper towel in half, and use it to hold the Jian Bing as you eat it.
• Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.

Steps:

• 1. Heat sesame oil in large fry pan or wok at med heat
• 2. Add onion and saute until transparent, add garlic and stirfry for a minute or so
• 3. Add ground chicken, five spice, salt, pepper until cooked through about 8-10 min.
• 4. Add bag of coleslaw and stirfry for approx 3 min. Do not overcooked it should be tender crisp. Remove from heat and toss in hoisin sauce.
• 5. Serve approx 1/2 cup of mixture on warm burrito size flour tortillas spread with 1 tsp hoisin sauce. Roll and enjoy!

Steps:

• Bring pot of water to boil. Add lettuce and cook until wilted, about 1 minute. Drain. Refresh in cold water. Drain and pat dry. Set aside.
• Combine vinegar, soy sauce, miso, garlic and ginger. Set aside.
• Heat large nonstick skillet over high heat. Add broth, carrot and snow peas. Stir-fry 1 1/2 minutes. Add mushrooms and bell pepper. Stir-fry 30 seconds. Add scallops and stir-fry 40 seconds. Stir in vinegar mixture. Remove pan from heat. Add green onions and bean sprouts. Toss to combine. Divide filling among lettuce leaves. Fold up burrito style. (Can be prepared up to 2 hours ahead. Steam over boiling water to reheat before serving.)