moo shu vegetables with chinese pancakes
- Categories
- Vegetarian
- Vegetable
- Yield
- 2 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Roasted sesame seed oil |
| 2 | Green onions; thinly sliced |
| 2 cups | Bok choy, thinly sliced |
| ½ | Red bell pepper thinly sliced |
| 1 | Carrot; thinly sliced |
| ½ cup | Mushrooms, thinly sliced |
| ½ cup | Mung bean sprouts |
| 4 ounces | Reduced-fat tofu; crumbled |
| 2 teaspoons | Fresh ginger, peeled, grated |
| 1 | Garlic clove; minced |
| 1 tablespoon | Tamari or soy sauce |
| Hoisin sauce | |
| 6 | Frozen Chinese pancakes OR- whole wheat 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: 10½ % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7 Source: Delicious! July/August 1993 Typed for you by Karen Mintzias
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