Stir-Fried Vegetable Wraps

Steamed wheat pancakes stuffed with a savory ginger and garlic vegetable stir-fry, scrambled eggs, and pickled red cabbage garnish.

Easy Vegetarian Healthy Chinese Stir-Fry

Estimated Nutrition

Calories

355.2

kcal / serving

1420.8 kcal total

Carbs

31.7g

per serving

126.8 g total

Fat

19.6g

per serving

78.5 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

Light

Dairy

piece

Egg

Free-range, lightly beaten

GrainsCereals

piece

Wheat Flour Pancakes

Small and thin

NutsSeeds

clove

Garlic

Finely chopped

pinch

White Pepper

Ground

OilsFats

dash

Groundnut Oil

For greasing

tbsp

Groundnut Oil

For filling

dash

Sesame Oil

Toasted

Vegetables

tbsp

Ginger

Grated fresh root

125

Beansprout

piece

Red Pepper

De-seeded, finely chopped

piece

Yellow Pepper

De-seeded, finely chopped

handful

Baby Sweetcorn

Sliced

handful

Shiitake Mushroom

Finely chopped

tbsp

Red Cabbage

Pickled in vinegar

Method

Stir-fry garlic and ginger in the remaining oil, then add vegetables and cook for 4 minutes.

Return eggs to the wok, season with soy sauce, sesame oil, and white pepper, then garnish with cabbage.

Serve by folding pancakes into cones and stuffing them with the vegetable filling.

Heat two tablespoons of oil in a wok and scramble the eggs until cooked.

Grease a bamboo steamer base, add pancakes, and steam over boiling water for 6 minutes.