Moo shu vegetables with chinese pancakes

Yield: 2 servings

Measure Ingredient
2 teaspoons Roasted sesame seed oil
2 \N Green onions; thinly sliced
2 cups Bok choy, thinly sliced
½ \N Red bell pepper thinly sliced
1 \N 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 \N Garlic clove; minced
1 tablespoon Tamari or soy sauce
\N \N Hoisin sauce
6 \N 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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