Moo shu vegetables with chinese pancakes

 
                  Moo Shu Vegetables With Chinese Pancakes
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegetarian                       Vegetables
                 Pancakes                         Breakfast
                 Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Teaspoons     Roasted sesame seed oil
    2                    Green onions -- thinly sliced
    2      Cups          Bok choy -- thinly sliced
      1/2                Red bell pepper -- - thinly sliced
    1                    Carrot -- thinly sliced
      1/2  Cup           Mushrooms -- thinly sliced
      1/2  Cup           Mung bean sprouts
    4      Ounces        Reduced-fat tofu -- crumbled
    2      Teaspoons     Fresh ginger, peeled -- grated
    1                    Garlic clove -- minced
    1      Tablespoon    Tamari or soy sauce
                         Hoisin sauce
    6                    Frozen Chinese pancakes -- OR- whole wheat crepe
                         (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
 
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