Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts

Deselect All

CREPE BATTER:

2 eggs

3/4 cup milk

3/4 cup water

1 tablespoon canola oil

1 cup all-purpose flour

1/2 tablespoon black sesame seeds

2 tablespoons chives, chopped finely

1 tablespoon toasted orange rind

Pinch of salt

FILLING:

1/2 tablespoon canola oil

1/2 teaspoon sesame oil

1 head of broccoli

1 1/2 cups bean sprouts

2 oranges, sectioned

1/4 cup chopped cashews

1 carrot, finely julienned

1 tablespoon hoisin sauce

SALAD:

2 bunches watercress, stems removed

1 cup mung bean sprouts

1/2 cup garlic sprouts (optional)

Juice of 1/2 lemon

1/2 tablespoon canola oil

Salt and freshly cracked pepper, to taste