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Ингредиенты
- 1/2 c. Egg Beaters(r) 99% egg substitute (2 Large eggs)
- 3/4 c. skim lowfat milk (lowfat milk)
- 3/4 c. water
- 1 Tbsp. canola oil
- 1 c. all-purpose flour
- 1/2 Tbsp. black sesame seeds
- 2 Tbsp. chives minced finely
- 1 Tbsp. toasted orange rind
- 1 pch salt
- Â Â Vegetable Cooking spray (1/2 Tablespoons Canola oil)
- 1/2 tsp sesame oil
- 1 head broccoli
- 1Â 1/2 c. bean sprouts
- 2 x oranges sectioned
- 1/4 c. minced cashews
- 1 x carrot finely julienned
- 1 Tbsp. hoisin sauce
- 2 bn watercress stems removed
- 1 c. mung bean sprouts
- 1/2 c. garlic sprouts (optional)
- 1/2 x lemon juiced
- 1/2 Tbsp. canola oil
- Â Â Salt and freshly cracked pepper to taste
Инструкции
- Moo Shu Style Vegetable Pancakes With Watercress Salad And Mung Bean Sprouts
- Beat the Large eggs and add in the lowfat milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add in remaining ingredients and chill for at least 1/2 hour.
- Separate the broccoli into florets. Spray florets with vegetable cooking spray and roast in a warm oven till slightly charred. Combine broccoli with remaining ingredients, ensuring hoisin is last, and stir fry for 30 seconds. Remove from heat. (Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 min). Add in remaining ingredients, ensuring which the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.)
- Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 oz of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.
- Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
- Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.
- Yield: 4 servings
- NOTES : Kristin: This sounds really good to me. The original recipe's higher ingredients and instructions are in parenthesis.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 108 | 33% |
| Total Fat 12.47g | 16% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 1mg | 0% |
| Sodium 280mg | 12% |
| Potassium 710mg | 20% |
| Total Carbs 42.81g | 11% |
| Dietary Fiber 5.6g | 19% |
| Sugars 9.19g | 6% |
| Protein 14.99g | 24% |
