Buckwheat and Yam Tortillas With Stir-Fry Recipe

Directions:

1. Tortillas:.
2. Pour the buckwheat& white flour into a large bowl.
3. Swirl the flour quickly with one hand as you pour in about 3/4 of the water.
4. 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.
5. You may want to add the remaining water.
6. The dough should be pliable but not too sticky.
7. Mix the wasabi, egg white & yam.
8. Add this to the dough and thoroughly work it inches.
9. If you have a heavy duty mixer blend in the yam using the dough blade, if not just keep mixing with your hands.
10. If you are using a mixer continue to mix dough for apprx 10 minutes or until the dough is shiny and forms a ball.
11. If kneading by hand knead like you would bread dough and continue kneading until the dough is shiny & forms a ball.
12. Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
13. 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.
14. 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.
15. Oil a skillet and over medium High heat brown both sides of the tortilla, apprx 2 minutes per side.
16. Place in foil and keep warm in a low oven while you make the sauce& stir fry.
17. Sauce: Mix all the sauce ingredients in a bowl and set aside.
18. Stir Fry:.
19. Have all your ingredients ready prepared.
20. Heat wok Or skillet to apprx 375°F.
21. Add oil, add carrots, swish around for 3 minutes.
22. Add Onions, Mushrooms, ginger & Garlic, stir fry 3 minutes.
23. Add broccoli, peas and zucchini.
24. Stir fry until the vegetables are heated through but still crisp.
25. Pour in the sauce and stir, cover and simmer 3 minutes.
26. Serve with warm tortillas on the side.