moo shu vegies with mandarin pancakes
07/08/03 10:28 AM
I've kept this post bookmarked because I, too, was looking for IBS-safe and budget-friendly Chinese recipes...and I've finally had some luck, though I've not tried any of them (yet).
Stir-Fried Moo Shu Vegetable Wraps
1 tablespoon low-sodium soy sauce 8 ounces reduced-fat firm tofu, drained and cut into 3/4-inch cubes 2 cups sliced shiitake mushroom caps (about 8 ounces mushrooms) 2 cups packaged broccoli coleslaw 1 cup (1/4-inch-wide) red bell pepper strips 1/2 cup (1/2-inch) diagonally cut green onions 1 tablespoon bottled or fresh minced garlic 1 teaspoon bottled or fresh grated ginger 2 teaspoons dark sesame oil 2 tablespoons hoisin sauce 1/4 teaspoon crushed red pepper 8 (7-inch) flour tortillas or 1/2 recipe Mandarin Pancakes 1/4 cup plum sauce
1. Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients in a medium bowl. 2. Heat oil in a large nonstick skillet over medium-high heat. Add vegetables; stir-fry 3 minutes. Add tofu; stir-fry 1 minute. Stir in hoisin sauce and crushed red pepper; stir-fry for 1 minute or until vegetables are crisp-tender. 3. Stack tortillas; wrap in damp paper towels and microwave at HIGH 25 seconds. Spread 1 1/2 teaspoons plum sauce over each tortilla. Top each tortilla with about 1/3 cup tofu mixture; roll up. Yield: 4 servings (serving size: 2 tortillas). -–_Cooking Light Annual Recipes 2002_
2 cups all-purpose flour 1 cup boiling water 1 tablespoon plus 1 1/2 teaspoons dark sesame oil
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes). Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together. Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart. Yield: 16 pancakes. -–_Cooking Light Annual Recipes 2002_