Moo Shu Vegetables with Chinese Pancakes

• Ready In: 36 mins
• Serves: 2

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

Directions

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.