Recipe: Moo Shu Vegetables with Asian Green Onion Pancakes (using Bisquick)

MOO SHU VEGETABLES WITH ASIAN PANCAKES

FOR THE VEGETABLES:
1 tablespoon vegetable oil
1 (16 ounce) bag coleslaw (shredded cabbage mixture)
8 ounces fresh bean sprouts
8 ounces sliced fresh mushrooms
1 tablespoon grated ginger root
3 tablespoons hoisin sauce
FOR THE ASIAN PANCAKES:
1 1/4 cups Bisquick baking mix
1 1/4 cups milk
1 egg
1/2 cup chopped green onions
Additional hoisin sauce (for serving)

TO PREPARE THE VEGETABLES:
Heat the oil in a 4 quart Dutch oven over medium high heat. Cook coleslaw mix, sprouts, mushrooms and ginger in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tbsp of hoisin sauce. Reduce heat; keep warm.

TO MAKE THE ASIAN PANCAKES:
Beat baking mix, milk and egg in a medium bowl with a wire whisk or hand beater until well blended. Stir in green onions.

Lightly grease a 10-inch skillet; heat over medium high heat. Pour a scant 1/4 cup of the batter into the skillet; rotate the skillet to make a thin pancake, 5-6-inches in diameter. Cook until bubbles break on the surface; turn. Cook the other side until golden brown. Keep warm while making the remaining pancakes.

TO SERVE:
Spoon about 1/3 cup of the vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce. For an increased hoisin flavor, spread each pancake with hoisin before adding the vegetables.

Makes 12 servings
Adapted from source: Easy Vegetarian, Classics Go Meatless, Betty Crocker Recipe Magazine #160, March 2000