Moo Shu Vegetables With Chinese Pancakes

Author:Delicious!, 1993.07
Yield:2 Serving(s)
Category:Main Courses


2 tsp. sesame oil
green onions, thinly sliced
2 cups bok choy, thinly sliced
1/2 red bell pepper, thinly sliced
carrot, thinly sliced
1/2 cups mushrooms, thinly sliced
1/2 cups mung bean sprouts
4 oz. tofu, crumbled
2 tsp. gresh ginger, peeled and grated
1 cloves garlic, minced
1 tbsp. tamari or soy sauce
 Hoisin sauce
frozen Chinese pancakes, whole wheat crepes thawed


  1. Preheat the oven to 325°F. Wrap pancakes in foil and place in oven to warm, about 8 minutes.
  2. 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.
  3. Scramble egg separately and add to vegetable mixture.
  4. 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.


Nutrition Facts

2 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 11g17%
Saturated Fat
Trans Fat
Cholesterol 0mg0%
Total Carbohydrate
Dietary Fiber 7g28%
Total Sugars
Includes Added Sugars

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.