Title: Moo Shu Vegetables with Chinese Pancakes
Categories: Vegetarian Vegetable Pancake 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, 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

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