| 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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