---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegetables, Pancakes, Breakfast, Chinese
       Yield: 2 servings
       2 ts Roasted sesame seed oil
       2    Green onions; thinly sliced
       2 c  Bok choy, thinly sliced
     1/2    Red bell pepper
            -- thinly sliced
       1    Carrot; thinly sliced
     1/2 c  Mushrooms, thinly sliced
     1/2 c  Mung bean sprouts
       4 oz Reduced-fat tofu; crumbled
       2 ts Fresh ginger, peeled, grated
       1    Garlic clove; minced
       1 tb Tamari or soy sauce
            Hoisin sauce
       6    Frozen Chinese pancakes
            -OR- whole wheat crepes
            -- (thawed)
   Preheat the oven to 325 F.  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.
   Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat
   calories: 27 Cholesterol: 0 mg               Grams of
   Fiber 7
   Source: Delicious!  July/August 1993 Typed for you by
   Karen Mintzias