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Ingredientes
- 2 tsp Roasted sesame seed oil
- 2 x Green onions, thinly sliced
- 2 c. Bok choy, thinly sliced
- 1/2 x Red bell pepper thinly sliced
- 1 x Carrot, thinly sliced
- 1/2 c. Mushrooms, thinly sliced
- 1/2 c. Mung bean sprouts
- 4 ounce Reduced-fat tofu, crumbled
- 2 tsp Fresh ginger, peeled, grated
- 1 x Garlic clove, chopped
- 1 Tbsp. Tamari or possibly soy sauce
- Â Â Hoisin sauce
- 6 x Frzn Chinese pancakes Or possibly- whole wheat crepes (thawed)
Direcciones
- Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to hot, about 8 min.
- Heat sesame oil in a wok or possibly large skillet till very warm. Add in green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 min till crisp tender. Add in sprouts, tofu, ginger and garlic and continue cooking 2 to 3 min till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 2 servings | |
| Calories 413 | |
| Calories from Fat 32 | 8% |
| Total Fat 3.72g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 609mg | 25% |
| Potassium 583mg | 17% |
| Total Carbs 93.05g | 25% |
| Dietary Fiber 3.4g | 11% |
| Sugars 54.78g | 37% |
| Protein 8.08g | 13% |
