Moo Shu Vegetables With Chinese Pancakes Recipe

Name: Moo Shu Vegetables With Chinese Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1 tablespoon soy sauce or 1 tablespoon hoisin sauce; 6 frozen Chinese pancakes or 6 wheat crepes (thawed)

Servings: persons

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 1 tablespoon soy sauce or 1 tablespoon hoisin sauce
6 frozen Chinese pancakes or 6 wheat crepes (thawed)

1
Preheat the oven to 325 F degrees.
2
Wrap pancakes in foil and place in oven to warm, about 8 minutes.
3
Heat sesame oil in a wok or large skillet until very hot.
4
Add green onions, bok choy, red bell pepper, carrots and mushrooms.
5
Stir-fry vegetables 3 to 4 minutes until crisp tender.
6
Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
7
Stir in tamari and extra hoisin sauce.
8
To eat, drizzle a spoonful of hoisin sauce across center of pancake.
9
Top with generous helping of vegetables and roll up burrito style.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 teaspoons roasted sesame seed oil, 2 green onions, thinly sliced, 2 cups bok choy, thinly sliced, 1/2 red bell pepper, thinly sliced, and more.

Yes, Moo Shu Vegetables With Chinese Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moo Shu Vegetables With Chinese Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions