Yield: 2 servings
|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|
|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