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
- Yield:
Moo shu vegetables with chinese pancakes ingredients
- 2 t 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 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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