Moo Shu Vegetables with Chinese Pancakes
Yield
2 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
sesame oil
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 2 | cups |
bok choy
thinly |
*
|
| ½ | each |
sweet red bell peppers
slice into strips |
|
| 1 | each |
carrots
thinly sliced |
|
| ½ | cup |
mushrooms
thinly |
*
|
| ½ | cup |
mung bean sprouts
|
|
| 4 | ounces |
tofu
crumbled |
|
| 2 | teaspoons |
ginger
peeled, grated |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 6 | each |
crepes
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
sesame oil
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 473 | ml |
bok choy
thinly |
*
|
| 0.5 | each |
sweet red bell peppers
slice into strips |
|
| 1 | each |
carrots
thinly sliced |
|
| 118 | ml |
mushrooms
thinly |
*
|
| 118 | ml |
mung bean sprouts
|
|
| 115.6 | ml/g |
tofu
crumbled |
|
| 1E+1 | ml |
ginger
peeled, grated |
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
soy sauce, tamari
|
|
| 6 | each |
crepes
|
* |
Directions
Preheat the oven to 325℉ (160℃).
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.
To serve:
Drizzle a spoonful of hoisin sauce across center of pancake.
Top with generous helping of vegetables and roll up burrito style.
