Recipe courtesy of Kevin Reilly
Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 426
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 57
- Dietary Fiber
- 10
- Sugar
- 17
- Protein
- 18
- Cholesterol
- 85
- Sodium
- 1228
- Total: 1 hr 10 min
- Prep: 50 min
- Cook: 20 min
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
- 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.
- 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.
- 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.
- 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.