PUBLISHED 07/03/2003
Ingredients:
- 1 cup firm tofu, cut in small cubes (can substitute scrambled eggs or diced chicken)
- 1/3 cup bottled stir-fry sauce
- 1/2 cup shredded Chinese cabbage
- 1/2 cup chopped scallions
- 2 cups chopped arugula and bok choy
- 4 Chinese-style pancakes, tortillas or wraps
- 2 tbsp plum sauce
Directions: In a bowl, toss tofu with sauce and put aside. In a nonstick wok (or pan with a small amount of canola oil), stir-fry cabbage and scallions quickly and remove. Stir-fry greens until just wilted, then remove. Stir-fry tofu until heated through, then add vegetables. Serve on heated tortillas with plum sauce. Serves 4.
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