Stir-fry Root Wraps

Ingredients

 * 8 x 6-inch flour tortillas
 * 2 tbsp tamari
 * 2 tbsp sherry or vegetable broth
 * 1 tbsp water
 * 1 tsp brown sugar, packed
 * 2 tsp canola oil
 * 1 tbsp peeled, grated fresh gingerroot
 * 1 large garlic clove, minced
 * 3 carrots, peeled, halved lengthwise and cut into ⅛-inch-thick slices (2¼ cups)
 * 2 small parsley roots, halved lengthwise and cut into ⅛-inch-thick slices (1 cup)
 * 6 daikon, peeled, halved lengthwise, cut into ⅛-inch-thick slices (2 cups)
 * 6 medium red radishes, halved and cut into ⅛-inch-thick slices ( ¾ cup)
 * 1 bunch green onions, trimmed well, cut into 2-inch lengths and julienned
 * 1½ cups broccoli sprouts
 * prepared hoisin sauce as needed

Directions

 * 1) In large skillet over medium-high heat, heat tortillas on each side briefly until warmed and soft.
 * 2) Wrap in clean towel, stacked, until ready to fill.
 * 3) In small bowl, combine tamari, sherry or vegetable broth, water and brown sugar.
 * 4) Stir to dissolve sugar.
 * 5) Set aside.
 * 6) In large wok or cast iron skillet, heat oil over high heat.
 * 7) Add ginger and garlic and stir-fry about 1 minute.
 * 8) Add carrots and parsley roots and stir-fry 5 minutes.
 * 9) Add daikon and stir-fry 2 minutes.
 * 10) Add radishes and green onions and stir-fry another 2 minutes.
 * 11) Add reserved tamari mixture.
 * 12) Cook, stirring and turning ingredients until liquid is almost evaporated.
 * 13) Add broccoli sprouts and cook just to heat through, about 1 minute.
 * 14) Remove from heat.
 * 15) Divide ingredients into 8 portions.
 * 16) Spread each tortilla with hoisin sauce (about 2 teaspoons).
 * 17) Spoon some stir-fried vegetables onto tortilla and roll up.