Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Roasted sesame seed oil 4 oz Reduced-fat tofu; crumbled
2 Green onions; thinly sliced 2 ts Fresh ginger, peeled, grated
2 c Bok choy, thinly sliced 1 Garlic clove; minced
1/2 Red bell pepper 1 tb Tamari or soy sauce
-- thinly sliced Hoisin sauce
1 Carrot; thinly sliced 6 Frozen Chinese pancakes
1/2 c Mushrooms, thinly sliced -OR- whole wheat crepes
1/2 c Mung bean sprouts -- (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

Source: Delicious! July/August 1993 Typed for you by Karen Mintzias

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