Ingredients
- 6 chinese pancakes (frozen)
- 2 bok choy
- 1 garlic clove
- 1/2 mung bean sprouts
- 4 oz fat tofu (reduced)
- 1/2 c mushrooms
- 1 tb tamari
- 2 ts ginger (fresh)
- 2 ts sesame seed oil (roasted)
- 2 slices green onions
- 1 slice carrot
- 1/2 slices bell pepper (red)
-ORwhole 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
