Asian Burritos

To prepare vegetable filling, place wok or large nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add ginger and garlic and saute until fragrant, 30 seconds. Stir in scallions, mushrooms and bell pepper; cook, stirring frequently, until mushrooms release their juices, about 5 minutes.

Stir in bok choy white parts, 3 tablespoons water and the soy and hoisin sauces; partially cover an cook, stirring occasionally, until bok choy pieces are nearly tender, about 5 minutes. Stir in bok choy green parts, bean sprouts, cornstarch mixture and red pepper flakes, if using. Simmer, stirring often, until sauce is thickened, about 3 minutes. Remove from heat and keep warm.

Just before serving, moisten 5 paper towels with water. Stack 4 tortillas with a damp paper towel between each and place on bottom of microwave. Microwave on high until tortillas are soft, about 45 seconds to 1 minute. Remove tortillas and wrap in towel or napkin to keep warm. Repeat with remaining tortillas.

To serve, place 1/2 cup vegetable filing in center of each tortilla; fold up bottom edge and sides around filling.