8 round pita breads yellow pepper, in thin strips, Optional
Mix the beetroot well in a bowl, the ginger, garlic, Rice vinegar, sesame oil, soy sauce, spring onions and tabasco; watch it.
In a frying pan or wok with half the peanut oil, sofria the onion and extra garlic over medium heat during 1 minute. Add red pepper strips, grated carrot, la pak choi, the extra ginger and chilli sauce. Re-hogue some 2 minutes or until it's all tender. Remove from heat and pour into a bowl to cool a little. Mix, Moreover, eggs, cornmeal and additional soy sauce, add it to the previous mix and move it all back
In a frying pan with the remaining peanut oil, cold a quarter of the dough on both sides for a few 2 minutes, giving it round shape. Repeat the operation to form the other three tortillas.
Drain excess liquid from beetroot mixture. Twist the loaves on both sides, place the bases of them on individual plates and cover them with the vegetable omelette and the re molacha mixture. Serve with the rest of the bread and garnish with the yellow pepper.
Recipes easy to https://recetasdecocinafaciles.NET /