Recipe - Moo Shu Vegetables With Chinese Pancakes

2 teaspoon Roasted sesame seed oil
2 Green onions; thinly cut or sliced up
2 cup Bok choy, thinly cut or sliced up
One half Red bell pepper
thinly cut or sliced up
1 Carrot; thinly cut or sliced up
One half cup Mushrooms, thinly cut or sliced up
One half cup Mung bean sprouts
4 ounce Reducedfat tofu; crumbled
2 teaspoon Fresh ginger, peeled, grated
1 Garlic clove; minced
1 tablespoon 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. Stirfry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini