INGREDIENTS:2 teaspoon of Roasted sesame seed oil
2 Green onions; thinly sliced
2 cup of Bok choy, thinly sliced
1/2 Red bell pepper
thinly sliced
1 Carrot; thinly sliced
1/2 cup of Mushrooms, thinly sliced
1/2 cup of Mung bean sprouts
4 oz Reduced-fat tofu; crumbled
2 teaspoon of 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)
DIRECTIONS:
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.
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