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Moo shu vegetables with chinese pancakes

Moo shu vegetables with chinese pancakes
Main Ingredient: Various Vegetables

Course: Pastry Various Desserts Pancakes and waffles

Cuisine: Various Asian Chinese

Dietary: Various vegetarian

Special food: Ethnic

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Moo shu vegetables with chinese pancakes ingredients

  • 2 t Roasted sesame seed oil
  • 2 Green onions, thinly sliced
  • 2 c Bok choy, thinly sliced
  • 2483527⁄624973141 Red bell pepper
  • -- thinly sliced
  • 1 Carrot, thinly sliced
  • 2483527⁄624973141 c Mushrooms, thinly sliced
  • 2483527⁄624973141 c Mung bean sprouts
  • 4 oz Reduced-fat tofu, crumbled
  • 2 t Fresh ginger, peeled, grated
  • 1 Garlic clove, minced
  • 1 T Tamari or soy sauce
  • hoisin sauce
  • 6 Frozen Chinese pancakes
  • -OR- whole wheat crepes
  • -- (thawed)

Cooking Moo shu vegetables with chinese pancakes

1. Preheat the oven to 325°F.
2. Wrap pancakes in foil and place in oven to warm, about 8 minutes.
3. heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms.
4. Stir-fryi vegetables 3 to 4 minutes until crisp tender.
5. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
6. Stiri in tamari and extra hoisin sauce.
7. To eat, drizzle a spoonful of hoisin sauce across center of pancake.
8. Top with generous helping of vegetables and roll up burrito style.
9. per serving: calories: 345 grams of fat: 10.


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