Moo Shu Vegetables With Chinese Pancakes Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Roasted sesame seed oil,
2: Green onions, thinly sliced
2 cup: 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 ounce: Reduced-fat tofu, crumbled
2 tsp: Fresh ginger, peeled, grated
1: Garlic clove, minced
1 tbsp: Tamari or soy sauce,
Hoisin sauce,
6: Frozen Chinese pancakes OR- whole wheat crepes, (thawed)
Directions:
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
Source from luhu.jp
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
Source from luhu.jp