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 oz reduced-fat tofu, crumbled
2 tsp fresh ginger, peeled, grated
1 garlic clove, minced
1 tbsp tamari or soy sauce
1 hoisin sauce
6 frozen chinese pancakes or- whole w, heat crepes - (tha
A Recipe for
Moo Shu Vegetables With Chinese Pancakes
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This is a recipe for Moo Shu Vegetables With Chinese Pancakes from the recipe cookbook of Recipes-to-go (Asian)
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Herb Tip |
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
Serves: 2
Moo Shu Vegetables With Chinese Pancakes Recipe brought to you by Recipes To-Go