Recipe courtesy of Kevin Reilly

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

  • Total: 1 hr 10 min
  • Prep: 50 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.
  2. Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.
  3. Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce 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.
  4. 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.
  5. Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.
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