Best Veggie Chinese Pancakes Recipes

VEGETABLE MOO SHU

Vegetable Moo Shu image

Vegetable Moo Shu is healthy and vegan, but it's also just plain delicious. But anyone will enjoy this Vegetable Moo Shu, not just vegans and vegetarians

Provided by Bill

Time 40m

Number Of Ingredients 15

Ingredients

1 tablespoon light soy sauce
½ teaspoon sesame oil
1 tablespoon hoisin sauce ((plus extra for serving))
¼ teaspoon ground white pepper
¼ teaspoon salt
3 ½ tablespoons vegetable oil ((divided))
1 1/2 cups carrot ((julienned, about 1 to 2 small/medium carrots))
4 ounces spiced tofu ((julienned))
1½ cups celery ((julienned))
1 red bell pepper ((thinly sliced))
6 fresh Shiitake mushrooms ((thinly sliced))
2 cloves garlic ((minced))
1 leek ((julienned, about 3 cups))
1 tablespoon Shaoxing wine
Mandarin pancakes

Steps:

Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!

Nutrition Facts : Calories 139 kcal, Carbohydrate 10 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 356 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

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.