Moo Shu Vegetables With Chinese Pancakes - cooking recipe

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 1 tablespoon soy sauce or 1 tablespoon hoisin sauce
    6 frozen Chinese pancakes or 6 wheat crepes (thawed)
Preparation
    Preheat the oven to 325 F degrees.
    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.

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