Moo Shu Style Vegetable Pancakes with Watercress Sa

Name: Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 3/4 cup milk; 3/4 cup water; 1 tablespoon canola oil; 1 cup all-purpose flour; 1/2 tablespoon black sesame seeds; 2 tablespoons chives, chopped finely; 1 tablespoon toasted orange rind; Pinch of salt; 1/2 tablespoon canola oil; 1/2 teaspoon sesame oil; 1 head of broccoli; 1 1/2 cups bean sprouts; 2 oranges, sectioned; 1/4 cup chopped cashews; 1 carrot, finely julienned; 1 tablespoon hoisin sauce; 2 bunches watercress, stems removed; 1 cup mung bean sprouts; 1/2 cup garlic sprouts (optional); Juice of 1/2 lemon; 1/2 tablespoon canola oil; Salt and freshly cracked pepper, to taste

Servings: persons

2 eggs
3/4 cup milk
3/4 cup water
1 tablespoon canola oil
1 cup all-purpose flour
1/2 tablespoon black sesame seeds
2 tablespoons chives, chopped finely
1 tablespoon toasted orange rind
Pinch of salt
1/2 tablespoon canola oil
1/2 teaspoon sesame oil
1 head of broccoli
1 1/2 cups bean sprouts
2 oranges, sectioned
1/4 cup chopped cashews
1 carrot, finely julienned
1 tablespoon hoisin sauce
2 bunches watercress, stems removed
1 cup mung bean sprouts
1/2 cup garlic sprouts (optional)
Juice of 1/2 lemon
1/2 tablespoon canola oil
Salt and freshly cracked pepper, to taste

1
Beat the eggs and add the milk, water and oil.
2
Whisk in flour and strain through a fine mesh sieve.
3
Add remaining ingredients and refrigerate for at least 1/2 hour.
4
Separate the broccoli into florets.
5
Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes.
6
Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds.
7
Remove from heat and set aside.
8
Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame.
9
Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan.
10
When surface is dry, remove the crepe and repeat this process to make 8 crepes.
11
Fill the crepes and roll them.
12
Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
13
Toss salad ingredients together.
14
Arrange 2 crepes on each plate and top with salad.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 eggs, 3/4 cup milk, 3/4 cup water, 1 tablespoon canola oil, and more.

Yes, Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions