Moo Shu Vegetables With Chinese Pancakes

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

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.

oil, green onions, bok choy, red bell pepper, carrot, mushroom, mung bean sprouts, firm tofu, fresh ginger, clove garlic, soy sauce, frozen chinese

Taken from www.food.com/recipe/moo-shu-vegetables-with-chinese-pancakes-20194 (may not work)