Ingredients for Moo Shu Vegetables With Chinese Pancakes
- Sesame Seed Oil
- 1/4 cup finely chopped green onions
- 2 cups thinly sliced bok choy
- 1/2 cup diced red bell pepper
- Carrot
- Mushroom
- Mung Bean Sprouts
- Reduced Fat Firm Tofu
- Fresh Ginger
- 2 cloves minced garlic
- 2 tablespoons tamari (or soy sauce)
- 8-10 Chinese pancakes
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How to Make Moo Shu Vegetables With Chinese Pancakes
- Preheat oven to 325°F (160°C). Wrap pancakes in foil and place in the oven to warm for 8-10 minutes.
- While pancakes warm, prepare the vegetables. Finely chop green onions (1/4 cup), thinly slice bok choy (2 cups), dice red bell pepper (1/2 cup), julienne carrots (1/2 cup), and slice mushrooms (1 cup).
- Heat 2 tablespoons of sesame oil in a wok or large skillet over high heat until shimmering.
- Add green onions, bok choy, red bell pepper, carrots, and mushrooms to the wok. Stir-fry for 3-4 minutes, until crisp-tender, stirring frequently.
- Add 1 cup bean sprouts, 1 block (14oz) crumbled firm tofu, 1 tablespoon minced ginger, and 2 cloves minced garlic. Continue cooking for 2-3 minutes, until sprouts are tender.
- Stir in 2 tablespoons tamari (or soy sauce) and 1 tablespoon hoisin sauce. Taste and adjust seasoning as needed.
- To serve, place a warm pancake on a plate. Drizzle a spoonful of hoisin sauce in the center.
- Top with a generous portion of the vegetable mixture.
- Roll up the pancake like a burrito and enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
21g
Fat
3g
Carbs
3g
