| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegetables, Pancakes, Breakfast, Chinese | 2 | Servings |
INGREDIENTS
| 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 |
| 1/2 | c | Mung bean sprouts |
| 4 | oz | Reduced-fat tofu; crumbled |
| 2 | ts | Fresh ginger, peeled, grated |
| 1 | Garlic clove; minced | |
| 1 | tb | Tamari or soy sauce |
| Hoisin sauce | ||
| 6 | Frozen Chinese pancakes OR- whole wheat crepes (thawed) |
INSTRUCTIONS
Preheat the oven to 325 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. Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7 Source: Delicious! July/August 1993 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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