Moo Shu Vegetables with Chinese Pancakes

Title:
Moo Shu Vegetables with Chinese Pancakes

Yield:
2 Servings

Categories:
Vegetarian,
Vegetables,
Pancakes,
Breakfast,
Chinese




Ingredients:





     2 ts Roasted sesame seed oil


     2    Green onions; thinly sliced


     2 c  Bok choy, thinly sliced


   1/2    Red bell pepper


          -- thinly sliced


     1    Carrot; thinly sliced


   1/2 c  Mushrooms, thinly sliced


   1/2 c  Mung bean sprouts


     4 oz Reduced-fat tofu; crumbled


     2 ts Fresh ginger, peeled, grated


     1    Garlic clove; minced


     1 tb 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: 10.5 % Fat calories: 27


 Cholesterol: 0 mg               Grams of Fiber 7


 


 Source: Delicious!  July/August 1993 Typed for you by Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini