Moo Shu Vegetables With Chinese Pancakes
|2 tsp.||sesame 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 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|
|6||frozen Chinese pancakes, 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.
- Scramble egg separately and add to vegetable mixture.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 11g||17%|
|Dietary Fiber 7g||28%|
|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.