Instructions: Heat oil in large, deep skillet over medium-high heat until hot. Add coleslaw mix, ginger, and garlic; stir-fry 2 minutes. Add sprouts and onions; stir-fry 3 minutes. While vegetable mixture is cooking, stack tortillas and wrap in wax paper. Microwave on high 1-1/2 minutes or until warm. Add shrimp, stir-fry sauce, and pepper flakes to skillet; stir-fry 2 minutes or until heated through. Spoon about 1/3 cup shrimp mixture evenly down center of each tortilla. Fold 1 end of tortilla over filling and roll up. Serve with plum or sweet and sour sauce.

Yield: 4 servings.

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