Step 1

Stir together light soy sauce, sesame oil, hoisin sauce, white pepper, and salt. Set aside.

Step 2

Heat wok over high heat with ½ tablespoon oil, then stir-fry julienned carrots for 90 seconds, remove and set aside.

Step 3

Using same method, with ½ tablespoon oil each, stir fry celery, red bell pepper, shiitake mushrooms, and cabbage all separately, then set aside. (Be careful not to overcook vegetables, you want them crunchy!)

Step 4

Heat wok over high heat again with remaining tablespoon oil, then add minced garlic and leeks.

Step 5

Stir fry vegetables until leeks are just wilted (about 2 minutes), then add carrots, celery, bell pepper, mushrooms, and cabbage back to wok.

Step 6

Spread Chinese wine around perimeter of wok, then add in sauce mixture.

Step 7

Stir fry everything together for another minute.

Step 8

Serve immediately with hot tortillas.