Title: MOO SHU VEGETABLES WITH CHINESE PANCAKES
Categories: Vegetarian, Vegetables, Pancakes, Breakfast, Chinese
Yield: 2 servings
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
