Moo Shu Vegetables with Chinese Pancakes |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 2 |
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Ingredients:
2 teaspoons roasted sesame seed oil |
2 green onions, thinly sliced |
2 cups bok choy, thinly sliced |
1/2 red bell pepper, thinly sliced |
1 carrot, thinly sliced |
1/2 cup mushroom, thinly sliced |
1/2 cup mung bean sprouts |
4 ounces reduced-fat firm tofu, crumbled |
2 teaspoons fresh ginger, peeled,grated |
1 clove garlic, minced |
1 tablespoon tamari or 1 tablespoon soy sauce or 1 tablespoon hoisin sauce |
6 frozen chinese pancakes or 6 wheat crepes (thawed) |
Directions:
1. Preheat the oven to 325 F degrees.
2. Wrap pancakes in foil and place in oven to warm, about 8 minutes.
3. Heat sesame oil in a wok or large skillet until very hot.
4. Add green onions, bok choy, red bell pepper, carrots and mushrooms.
5. Stir-fry vegetables 3 to 4 minutes until crisp tender.
6. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
7. Stir in tamari and extra hoisin sauce.
8. To eat, drizzle a spoonful of hoisin sauce across center of pancake.
9. Top with generous helping of vegetables and roll up burrito style.
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