Curry Elvis Cooks - Fusion Cuisine Recipes and Food Philosophy

Flatbreads are a part of many cultures, and come in many forms. I am particularly fond of stuffed flatbreads as well as pita breads. In this recipe, I've taken Chinese, Vietnamese, Italian, East Indian and Greek/Middle Eastern tastes and successfully combined them in two versions of a mouth-watering wrap. For reference, see the pictures posted after this recipe (and thus appearing more recently in this blog).

Ingredients

• 1-2 tbsp cooking oil (preferably vegetable/canola).
• 1 red bell pepper. Find a long one and cut into very thin, long strips.
• 1 pint (about 2 cups) oyster mushrooms, cut into thick strips.
• 3 nem nuoung (Vietnamese bbq pork sausage), cut into very thin, long strips. You can also substitute with some other sausage or frankfurter.
• 6 stalks green onion, trimmed, and with the green part removed (save for some other dish), cut in half (not lengthwise or they'll come apart).
• Dash of Italian seasoning (or any mix of dried oregano, thyme, rosemary, sage, basil).
• Crushed red pepper flakes, to taste (optional).
• Salt and pepper to taste.
• 3 soft pitas or stuffed flatbreads.

Preparation

• Add oil to a skillet and heat to med high.
• Add bell pepper and toss for 2-3 minutes.
• Add mushrooms and toss for a 2-3 minutes. You can also add a tbsp of butter at this point, if you like, and toss everything for another 1-2 minutes.
• Warm flatbread in the oven or microwave before finishing the dish.
• To the skillet, add nem nuoung or other cooked sausage and toss for 2-3 minutes. Sprinkle Italian seasoning, red pepper flake, salt and pepper. Toss to distribute.
• Turn off the heat.

Presentation

• Portion out the mixture onto the warm flatbreads, roll up and cut on a bias. Serve immediately. Serves 3.
• Serve with soup or with spiced tomato juice.

(c) Copyright 2005-present, Raj Kumar Dash, http://curryelviscooks.blogspot.com