Recipe for Moo Shu Vegetables With Chinese Pancakes

2.00	ts	Roasted sesame seed oil
2.00		Green onions; thinly sliced
2.00	c	Bok choy, thinly sliced
0.50		Red bell pepper
		-- thinly sliced
1.00		Carrot; thinly sliced
0.50	c	Mushrooms, thinly sliced
0.50	c	Mung bean sprouts
4.00	oz	Reduced-fat tofu; crumbled
2.00	ts	Fresh ginger, peeled, grated
1.00		Garlic clove; minced
1.00	tb	Tamari or soy sauce
		Hoisin sauce
6.00		Frozen Chinese pancakes
		-OR- whole wheat crepes
		-- (thawed)

Instructions:
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

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