Moo shu vegetables with chinese pancakes
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Moo shu vegetables with chinese pancakes
  Vegetables    Chinese    Pancakes    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:24 AM. Recipe ID 25955. Report a problem with this recipe.
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      Title: Moo shu vegetables with chinese pancakes
 Categories: Vegetarian, Vegan, Vegetables
      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
  




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Recipe ID 25955 (Apr 03, 2005)

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