Mou Shu Vegetables With Asian Pancakes Recipes

MOO SHU VEGETABLES WITH CHINESE PANCAKES

Moo Shu Vegetables with Chinese Pancakes image

Make and share this Moo Shu Vegetables with Chinese Pancakes recipe from Food.com.

Provided by Dancer

Categories Soy/Tofu

Time 36m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons roasted sesame seed oil
2 green onions, thinly sliced
2 cups bok choy, thinly sliced
1/2 red bell pepper, thinly sliced
1 carrot, thinly sliced
1/2 cup mushroom, thinly sliced
1/2 cup mung bean sprouts
4 ounces reduced-fat firm tofu, crumbled
2 teaspoons fresh ginger, peeled,grated
1 clove garlic, minced
1 tablespoon soy sauce or 1 tablespoon hoisin sauce
6 frozen Chinese pancakes or 6 wheat crepes (thawed)

Steps:

Preheat the oven to 325 F degrees.
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.

MOU SHU VEGETABLES WITH ASIAN PANCAKES

Mou Shu Vegetables with Asian Pancakes image

Looking for an Asian-inspired dinner? Then check out these pancakes made using Bisquick® Original baking mix, packed with sprouts, mushrooms and coleslaw - ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick™ Original baking mix
1 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Additional hoisin sauce

Steps:

Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.
Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.

Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg

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