Moo Shu Vegetables With Chinese Pancakes

Servings: 2
Ingredients:

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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