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Moushu Vegetables With Asian Pancakes Recipe
It's from a Betty Crocker Easy Vegetarian book that we picked up in line at the supermarket. I didn't exactly follow the recipe (I never do :-) so this is the variation I made. The measurements for the veggies are really just guidelines.
1 tbs olive oil
1/2 bag (8 oz) coleslaw mix
1/2 bag (5 oz) fresh bean sprouts
1/2 package (4 oz) sliced mushrooms
1 cup broccoli flourets
1/2 red pepper, chopped
1 handful sno peas
grated ginger (about a tablespoon or so)
3 tbs hoisin sauce
1 1/4 cup Bisquick
1 1/2 cup soy milk
1 egg (you could use egg replacer)
8 green onions, chopped (scallions, I assume)
Heat the oil in a wok or large frying pan. Toss in the ginger and all veggies except onions. Stir constantly until veggies are soft (5 min or so) and then turn off heat. Stir in the hoisin sauce and put aside with lid on to keep warm.
Mix Bisquick, milk and egg. When well mixed, stir in the scallions. Lightly grease and heat a frying pan (I used spray on a non-stick pan). Pour in scant, 1/4 cupfulls of the batter and swirl around (you're making crepes). When bubbles break on surface, turn over and brown other side.
When you've made all the pancakes, fill each one with some the veggies, roll and serve.
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