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Moo Shu Vegetables with Chinese Pancakes

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Submitted by chef emma

YIELD

2 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

2 1E+1
TEASPOONS ML SESAME OIL
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
2 473
CUPS ML BOK CHOY
thinly *
½ 0.5
EACH EACH SWEET RED BELL PEPPERS
slice into strips
1 1
EACH EACH CARROTS
thinly sliced
½ 118
CUP ML MUSHROOMS
thinly *
½ 118
4 115.6
OUNCES ML/G TOFU
crumbled
2 1E+1
TEASPOONS ML GINGER
peeled, grated
1 1
EACH EACH GARLIC CLOVES
minced
1 15
TABLESPOON ML SOY SAUCE, TAMARI
6 6
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 130 55% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 534mg 22%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 16g
Vitamin A 125% Vitamin C 76%
Calcium 24% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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