The sauce itself is fantastic over steamed brown basmati rice, with or without vegetables.
Oh--and for all you non Vegs, the original recipe did call for some chicken sauted in oil before you add the slaw mix to the skillet.
Thai Peanut Broccoli Wraps
6 8- to 10-inch plain, red and/or green flour tortillas
½ teaspoon garlic salt
¼ - ½ teaspoon pepper
2-3 teaspoons cooking oil (I like to replace with either sesame or peanut)
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce (recipe follows)
1- Wrap tortillas in paper towels. Microwave on high power for 30 seconds to soften. (or, wrap tortillas in foil. Heat in a 350 degree F. oven for 10 minutes.)
2- In a large skillet heat oil over medium-high heat. Add broccoli, onion, and ginger to skillet--season with garlic salt and pepper. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
3- To assemble, spread each tortilla with about 1 Tablespoon Peanut Sauce. Top with vegetable mixture. Roll up each tortilla, securing with a toothpick. Serve immediately with remaining sauce. Makes 6 servings.
Peanut Sauce: In a small saucepan combine:
¼ cup sugar
¼ cup creamy peanut butter
3 Tablespoons soy sauce
3 Tablespoons water
2 Tablespoons cooking oil
1 teaspoon bottled minced garlic.
Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.