1. Warm pancakes as directed on package. 2. Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok. 3. Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired. 4. When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth. 5. To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
