• 1/4 cup rice vinegar
  • 1tablespoon dry vegan mustard
  • 2 teaspoon sesame oil
  • 2tablespoon soy sauce
  • 2tablespoon vegan sugar
  • 2 teaspoon cornstarch
  • 2tablespoon water
  • 1tablespoon peanut oil
  • 1 lb quartered mushroom
  • 1 finely chopped zucchini
  • 1 bunch scallions cut into 2 inch pieces
  • 1 cup chopped snow peas
  • 3tablespoon chopped peanuts
  • 1 1/2 cups cooked brown rice
  • 10 flour tortillas


In a small bowl, combine first five ingredients. In another bowl combine cornstarch and water. Heat wok over high heat. Heat peanut oil. Stir fry mushrooms until soft (2 min). Add zucchini and stir fry for 3 minutes. Add scallions and stir fry for 2 minutes. Stir in soy sauce mixture and snow peas. Make a well in the center and add cornstarch. Stir quickly as it thickens. Add peanuts and stir. Serve in a tortilla with rice.

Serves: 10