Moo Shu Vegetables With Chinese Pancakes

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,

3 to

minutes until crisp tender. Add sprouts, tofu, ginger

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.

345 Grams of Fat:

10 1/2 % Fat

27 Cholesterol:

0 mg Grams of

Fiber 7

Source: Delicious! July/August 1993 Typed for you by

Karen Mintzias --