Moo Shu Vegetables With Chinese Pancakes

Recipe Ingredients

2 teaspoons	10ml	Roasted sesame seed oil
2		Green onions - thinly sliced
2 cups	474ml	Bok choy - thinly sliced
1/2		Red bell pepper - - thinly sliced
1		Carrot - thinly sliced
1/2 cup	118ml	Mushrooms - thinly sliced
1/2 cup	80g / 2.8oz	Mung bean sprouts
4 oz	113g	Reduced-fat tofu - crumbled
2 teaspoons	10ml	Fresh ginger - peeled, grated
1		Garlic clove - minced
1 tablespoon	15ml	Tamari or soy sauce
		Hoisin sauce
6		Frozen chinese pancakes - or- whole wheat crep (thawed)

Recipe Instructions

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.

Source:
Jo Anne Merrill (de fatted by Merle Steelman)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.