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

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Moo Shu Vegetables With Chinese Pancakes

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