Moo Shu Vegetables with Chinese Pancakes

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