Recipe: Moo Shu Vegetables with Chinese Pancakes (serves 2)

MOO SHU VEGETABLES WITH CHINESE PANCAKES

6 frozen Chinese pancakes, thawed (or whole wheat crepes)
2 teaspoons roasted sesame seed oil
2 green onions, thinly sliced
2 cups thinly sliced bok choy
1/2 red bell pepper, thinly sliced
1 carrot, thinly sliced
1/2 cup thinly sliced mushrooms
1/2 cup mung bean sprouts
4 ounces reduced-fat tofu, crumbled
2 teaspoons peeled grated fresh ginger
1 garlic clove, minced
1 tablespoon tamari or soy sauce
hoisin sauce (to taste)

Preheat the oven to 325 degrees 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.

Servings: 2
Source: Delicious! Magazine; July/August 1993