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Receta Moo Shu Style Vegetable Pancakes With Watercress Salad...
by Global Cookbook

Moo Shu Style Vegetable Pancakes With Watercress Salad...
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Ingredientes

  • 1/2 c. Egg Beaters(r) 99% egg substitute (2 Large eggs)
  • 3/4 c. skim lowfat milk (lowfat milk)
  • 3/4 c. water
  • 1 Tbsp. canola oil
  • 1 c. all-purpose flour
  • 1/2 Tbsp. black sesame seeds
  • 2 Tbsp. chives minced finely
  • 1 Tbsp. toasted orange rind
  • 1 pch salt
  •     Vegetable Cooking spray (1/2 Tablespoons Canola oil)
  • 1/2 tsp sesame oil
  • 1 head broccoli
  • 1 1/2 c. bean sprouts
  • 2 x oranges sectioned
  • 1/4 c. minced cashews
  • 1 x carrot finely julienned
  • 1 Tbsp. hoisin sauce
  • 2 bn watercress stems removed
  • 1 c. mung bean sprouts
  • 1/2 c. garlic sprouts (optional)
  • 1/2 x lemon juiced
  • 1/2 Tbsp. canola oil
  •     Salt and freshly cracked pepper to taste

Direcciones

  1. Moo Shu Style Vegetable Pancakes With Watercress Salad And Mung Bean Sprouts
  2. Beat the Large eggs and add in the lowfat milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add in remaining ingredients and chill for at least 1/2 hour.
  3. Separate the broccoli into florets. Spray florets with vegetable cooking spray and roast in a warm oven till slightly charred. Combine broccoli with remaining ingredients, ensuring hoisin is last, and stir fry for 30 seconds. Remove from heat. (Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 min). Add in remaining ingredients, ensuring which the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.)
  4. Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 oz 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.
  5. 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.
  6. Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.
  7. Yield: 4 servings
  8. NOTES : Kristin: This sounds really good to me. The original recipe's higher ingredients and instructions are in parenthesis.