Best Moo Shu Style Vegetable Pancakes With Watercress Salad And Mung Bean Sprouts Recipes

MOO SHU STYLE VEGETABLE PANCAKES WITH WATERCRESS SALAD AND MUNG BEAN SPROUTS

Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 eggs
3/4 cup milk
3/4 cup water
1 tablespoon canola oil
1 cup all-purpose flour
1/2 tablespoon black sesame seeds
2 tablespoons chives, chopped finely
1 tablespoon toasted orange rind
Pinch of salt
1/2 tablespoon canola oil
1/2 teaspoon sesame oil
1 head of broccoli
1 1/2 cups bean sprouts
2 oranges, sectioned
1/4 cup chopped cashews
1 carrot, finely julienned
1 tablespoon hoisin sauce
2 bunches watercress, stems removed
1 cup mung bean sprouts
1/2 cup garlic sprouts (optional)
Juice of 1/2 lemon
1/2 tablespoon canola oil
Salt and freshly cracked pepper, to taste

Steps:

Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.
Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.
Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.
Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.

MOU SHU VEGETABLES WITH ASIAN PANCAKES

Mou Shu Vegetables with Asian Pancakes image

Looking for an Asian-inspired dinner? Then check out these pancakes made using Bisquick® Original baking mix, packed with sprouts, mushrooms and coleslaw - ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick™ Original baking mix
1 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Additional hoisin sauce

Steps:

Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.
Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.

Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg

MOO SHU VEGETABLES WITH CHINESE PANCAKES

Moo Shu Vegetables with Chinese Pancakes image

Make and share this Moo Shu Vegetables with Chinese Pancakes recipe from Food.com.

Provided by Dancer

Categories Soy/Tofu

Time 36m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.