Moo Shu Veggies

This "recipe" I really liked. (I say "recipe" but really I just throw stuff together.) It was easy, flavorful, and under an hour. It could have been quicker, but I was cooking the veg on fairly low heat while I made my own crepes.

Whisk:
1 C flour
1/2 C soy milk
1/4 tsp salt
1/4 C melted margarine
And enough water to make a thin pancake batter (between 1/2 and 3/4 C)

This will be used to make crepes. About 1/4 cup of batter into a medium hot, non-stick pan per crepe. They can be made one-at-a-time and stacked up to use later. They don't have to stay hot or anything like that. I ended up with roughly a dozen, and of course, throw out the first one. No. Seriously. I don't know why, but the first one is always bad.

The veggies to go into this pancake (you can also buy pre-made pancakes in the store, or so I am told, but I couldn't be bothered to look when making my own was quite simple) are easy as well. Basically, whatever you see fit you can toss into a hot pan with a dash of sesame oil, garlic, and minced ginger.

In my case, I sauteed broccoli, carrots, peas, and yellow pepper. I added some bok choy, finely sliced, as the other veggies finished cooking, and tossed in a few teaspoons of tamari (soy sauce) and hoisin sauce. (Both found in many different brands and styles in the "ethnic" aisle at my grocery store.)



To serve I laid a bead of hoisin down the center of a pancake, topped with veggies, and rolled it up like a taco.