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)
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
Yields
2 Servings
