Mushroom Schezuan Wrap, Schezwan Wrap
by Tarla Dalal
Added to 70 cookbooks
This recipe has been viewed 23143 times
Fiery, exotic, perfect for a rainy day! The versatile mushroom has been prepared in an oriental style by combining it with tasty schezuan sauce.
Schezuan sauce along with ginger-garlic paste and spring onions in the stuffing contributes to the sizzling character of this wrap.
Mushroom Schezuan Wrap and a bowl of Sweet Corn and Vegetable Soup make a great combo for a satisfying meal.
- Heat the oil in a broad pan, add the ginger-garlic paste and spring onion whites and sauté on a medium flame till they turn translucent.
- Add the carrots and schezuan sauce and sauté on a medium flame for another 2 to 3 minutes.
- Add the mushrooms and salt, mix gently and cook on a medium flame for a minute, while stirring continuously and keep aside.
- Place a roti on a clean dry surface and place ¼th of the stuffing in a row in the centre of the roti.
- Arrange ¼ cup of spring onion greens over the stuffing.
- Finally spread a tsp of schezuan sauce over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more wraps.
- Wrap a tissue paper around each wrap and serve immediately.
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