| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Breakfast, Chinese, Pancakes, Vegetables, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | t | 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 | t | Fresh ginger, peeled grated |
| 1 | Garlic clove, minced | |
| 1 | T | 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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