Moo Shu Vegetables with Chinese Pancakes
2 ts Roasted sesame seed oil 2 Green onions; thinly sliced 2 c Bok choy, thinly sliced 1/2 Red bell pepper -- thinly sliced 1 Carrot; thinly sliced 1/2 c Mushrooms, thinly sliced
Ingredients
- 2tsp roasted sesame seed oil
- 2green onions; thinly sliced
- 2cup bok choy, thinly sliced
- 1/2red bell pepper
- 1/2cup mushrooms, thinly sliced
- 1/2cup mung bean sprouts
- 4ozreduced-fat tofu; crumbled
- 2tsp fresh ginger, peeled, grated
Directions
- 1
2 ts Roasted sesame seed oil 2 Green onions
- 2
thinly sliced 2 c Bok choy, thinly sliced 1/2 Red bell pepper -- thinly sliced 1 Carrot
- 3
thinly sliced 1/2 c Mushrooms, thinly sliced 1/2 c Mung bean sprouts 4 oz Reduced-fat tofu
- 4
crumbled 2 ts Fresh ginger, peeled, grated 1 Garlic clove
- 5
minced 1 tb Tamari or soy sauce Hoisin sauce 6 Frozen Chinese pancakes -OR- whole wheat crepes -- (thawed) Preheat the oven to 325 F
- 6
Wrap pancakes in foil and place in oven to warm, about 8 minutes
- 7
Heat sesame oil in a wok or large skillet until very hot
- 8
Add green onions, bok choy, red bell pepper, carrots and mushrooms