Moo Shu Vegetables With Chinese Pancakes
breakfast, chinese, pancakes, vegetables, vegetarian
2 teaspoon roasted sesame seed oil
2 green onions; thinly sliced
2 cup bok choy, thinly sliced
1/2 red bell pepper - thinly sliced
1 carrot; thinly sliced
1/2 cup mushrooms, thinly sliced
1/2 cup mung bean sprouts
4 oz reduced-fat tofu; crumbled
2 teaspoon fresh ginger, peeled, grated
1 garlic clove; minced
1 tablespoon tamari or soy sauce
1 hoisin sauce
6 frozen chinese pancakes or- whole w; heat crepes - (thawed)
Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes.
Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style.
Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7
Source: Delicious! July/August 1993 Typed for you by Karen Mintzias
Yield: 2 servings