Moo Shu Vegetables With Chinese Pancakes

Total Time: 36 mins Preparation Time: 20 mins Cook Time: 16 mins

Ingredients

• Servings: 2
• 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 tablespoon tamari or 1 tablespoon soy sauce or 1 tablespoon hoisin sauce
• 6 frozen chinese pancakes or 6 wheat crepes (thawed)

Recipe

• 1 preheat the oven to 325 f degrees.
• 2 wrap pancakes in foil and place in oven to warm, about 8 minutes.
• 3 heat sesame oil in a wok or large skillet until very hot.
• 4 add green onions, bok choy, red bell pepper, carrots and mushrooms.
• 5 stir-fry vegetables 3 to 4 minutes until crisp tender.
• 6 add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
• 7 stir in tamari and extra hoisin sauce.
• 8 to eat, drizzle a spoonful of hoisin sauce across center of pancake.
• 9 top with generous helping of vegetables and roll up burrito style.