Buckwheat and Yam Tortillas With Stir-Fry

Tortillas:.

Pour the buckwheat& white flour into a large bowl.Swirl the flour quickly with one hand as you pour in about 3/4 of the water.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.You may want to add the remaining water.The dough should be pliable but not too sticky.

Mix the wasabi, egg white & yam.

Add this to the dough and thoroughly work it inches.If you have a heavy duty mixer blend in the yam using the dough blade, if not just keep mixing with your hands.If you are using a mixer continue to mix dough for apprx 10 minutes or until the dough is shiny and forms a ball.If kneading by hand knead like you would bread dough and continue kneading until the dough is shiny & forms a ball.Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.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.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.Oil a skillet and over medium High heat brown both sides of the tortilla, apprx 2 minutes per side.

Mix all the sauce ingredients in a bowl and set aside.Stir Fry:.Have all your ingredients ready prepared.

Heat wok Or skillet to apprx 375F.

Add oil, add carrots, swish around for 3 minutes.

Add Onions, Mushrooms, ginger & Garlic, stir fry 3 minutes.

Add broccoli, peas and zucchini.Stir fry until the vegetables are heated through but still crisp.

Pour in the sauce and stir, cover and simmer 3 minutes.

Serve with warm tortillas on the side.