Ingredients:
2 teaspoons roasted sesame seed oil
2 green onions, thinly sliced
2 cups bok choy, thinly sliced
1/2 red bell peppers, thinly sliced
1 carrots, thinly sliced
1/2 cup mushrooms, 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:
Preheat the oven to 325 F degrees.
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.
Servings: 2
Time preparation: 20 min.
Time total: 36 min.