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Ingredientes
- 1 pkt mu shu pancakes frzn
- Â Â few wood ear or possibly cloud ear mushrooms soaked in warm water for 30 min, thin julienne
- 2 x cloves garlic chopped
- 1 lrg onion thinly wedged
- 1 sm green cabbage finely shredded
- 1 sm carrot shredded
- 4 ounce mushrooms liquid removed
- 3 whl green onion cut into 2" pcs
- Â Â Soy sauce or possibly tamari to taste
- Â Â hoisin sauce to taste
- Â Â bean sprouts
- Â Â celery
- Â Â water chestnuts
- Â Â bamboo shoots
- Â Â tofu
Direcciones
- Thaw pancakes.
- In a large wok or possibly skillet, saute/fry the garlic and onions for three min ina little water or possibly vegetable broth. Add in the cabbage, carrot and mushrooms and saute/fry till cabbage just wilts. Add in the green onions, soy sauce
- (about1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.
- Place one pancake in the microwave for 10 seconds (helps to make them more pliable). Remove and spread with a tbsp of hosin sauce, and then about 1/2 c. of the mu shu mix. Fold the bottom of the pancake up about 1/4 of the way, then fold the two sides in. I sort of roll them, actually,so it is easier to eat.
- You could also add in some julienne strips of tofu or possibly any other vegetables you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).
- This was even better the second day (do not put them in the pancakes till right before you want to eat them, however).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1065g | |
| Calories 332 | |
| Calories from Fat 32 | 10% |
| Total Fat 3.68g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 714mg | 30% |
| Potassium 2118mg | 61% |
| Total Carbs 63.94g | 17% |
| Dietary Fiber 21.4g | 71% |
| Sugars 32.03g | 21% |
| Protein 21.19g | 34% |
