---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MOO SHU VEGETABLES WITH CHINESE PANCAKES
 Categories: Vegetarian, Vegetables, Pancakes, Breakfast, Chinese
      Yield: 2 servings
 
      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
  
  Source: Delicious!  July/August 1993 Typed for you by
  Karen Mintzias
 
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