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Moo Shu Vegetables With Chinese Pancakes
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Vegetables
Pancakes Breakfast
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Teaspoons Roasted sesame seed oil
2 Green onions -- thinly sliced
2 Cups 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 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 crepe
(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
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