Mou Shu Vegetables with Asian Pancakes

Prep

7

min
Total

30

min
Servings

12

Looking for an Asian-inspired dinner? Then check out these pancakes made using Bisquick® Original baking mix, packed with sprouts, mushrooms and coleslaw – ready in 30 minutes!

Ingredients

1

tablespoon vegetable oil
1

bag (16 ounces) coleslaw mix
1

bag (8 ounces) fresh bean sprouts
1

package (8 ounces) sliced mushrooms
1

tablespoon grated gingerroot
3

tablespoons hoisin sauce
1 1/4

cups Bisquick™ Original baking mix
1 1/4

cups milk
1

egg
8

green onions, chopped (1/2 cup)
Additional hoisin sauce

Steps

1

Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep
warm.
2

Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
3

Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
4

Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.

Recipe Tips

tip 1

Half a 14- to 16-ounce can of bean sprouts would be the same as 8 ounces of fresh bean sprouts.
tip 2

For increased hoisin flavor, spread each pancake with hoisin sauce before adding vegetables.

Nutrition

125 Calories, 5g Total Fat, 6g Protein, 16g Total Carbohydrate

Nutrition Facts

Serving Size:

1 Serving

Calories: 125

Calories from Fat: 45

Total Fat: 5g

Saturated Fat: 1g

Cholesterol: 20mg

Sodium: 270mg

Total Carbohydrate: 16g

Dietary Fiber: 2g

Protein: 6g

% Daily Value*:

Iron: 8%; 8%

Exchanges:

1 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.