Name: Moo Shu Vegetables
Ingredients: 7 oz Firm tofu; drained and diced; 1/4 c Brown rice flour; 2 ts Canola oil; or vegetable oil; 1 lg Egg; lightly beaten; 2 ts Minced garlic; 1/4 ts Red pepper flakes; crushed; 1 c Green onions; chopped; 1/2 c Waterchestnuts; sliced; 1/2 c Bamboo shoots; chopped; 1/2 md Red bell pepper --cut into 1/4-inch pieces; (1/2 cup); 1 c Mung bean sprouts; 2 ts Hoisin sauce; plus additional to taste; 1/4 c Vegetable broth; 1 ts Dark sesame oil; 8 Mandarin pancakes or thin flour tortillas; warmed (6-inch)

I don't know about you, but the more I think about the new heaven and the new earth, the more excited I get! It is incredible to think that one day soon we will not only experience the resurrection of our carcasses, but the renewal of the cosmos and the return of the Creator. We will literally have heaven on earth. Eden lost will become Eden restored and a whole lot more! Not only will we experience God's fellowship as Adam did, but we will see our Savior face to face. God incarnate will live in our midst. And we will never come to the end of exploring the infinite, inexhaustible I AM or the grandeur and glory of his incomparable creation.

Hank Hanegraaff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Vegan	Vegan, Vegetables, Vegetarian, Tofu, Oriental	8	servings

INGREDIENTS

7	oz	Firm tofu; drained and diced
1/4	c	Brown rice flour
2	ts	Canola oil; or vegetable oil
1	lg	Egg; lightly beaten
2	ts	Minced garlic
1/4	ts	Red pepper flakes; crushed
1	c	Green onions; chopped
1/2	c	Waterchestnuts; sliced
1/2	c	Bamboo shoots; chopped
1/2	md	Red bell pepper –cut into 1/4-inch pieces; (1/2 cup)
1	c	Mung bean sprouts
2	ts	Hoisin sauce; plus additional to taste
1/4	c	Vegetable broth
1	ts	Dark sesame oil
8		Mandarin pancakes or thin flour tortillas; warmed (6-inch)

INSTRUCTIONS

Wrap the Moo Shu Vegetables in Mandarin pancakes available in supermarkets
and specialty stores or use thin flour tortillas.
Place tofu in medium bowl and toss with rice flour; set aside. In 10-inch
nonstick skillet, heat 1 teaspoon oil over medium-high heat. Pour in egg
and tilt pan to form thin omelet. Cook until set, about 30 seconds. Gently
turn over and cook until lightly brown on other side, a few seconds. Remove
from heat and let cool slightly. Roll omelet up into cylinder and cut
crosswise into thin strips. Set aside.
Heat remaining oil over medium-high heat in same skillet and stir-fry
garlic and red pepper flakes until fragrant, about 20 seconds. Add tofu and
stir-fry until lightly golden, about 3 minutes. (It will break up a little;
this is fine.) Add green onions, water chestnuts, bamboo shoots and bell
pepper; stir-fry 1 minute. Add egg strips and sprouts and stir-fry briefly.
Add hoisin, broth and sesame oil and stir-fry until liquid is almost
evaporated, about 1 minute. Transfer to serving bowl and serve with warmed
pancakes or tortillas with hoisin sauce on side. Diners should scoop about
1/2 cup of tofu mixture onto pancake or tortilla, garnish with hoisin and
roll up like a burrito. Makes 8 servings.
Per Serving: 113 Cal.; 5g Prot.; 3g Fat; 18g Carb.; Chol.; 27mg Sod.; 2g
Fiber.
Converted by MC_Buster.
From Kathleen <schuller@ix.netcom.com> >From Ellen C. <ellen@elekta.com>
Recipe by: www.vegetariantimes.com 4/99
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on May 27,
1999, converted by MM_Buster v2.0l.

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