2 ts Roasted sesame seed oil

      2    Green onions; thinly sliced

      2 c  Bok choy, thinly sliced

    1/2    Red bell pepper

           -- thinly sliced
      1    Carrot; thinly sliced

    1/2 c  Mushrooms, thinly sliced

    1/2 c  Mung bean sprouts

      4 oz Reduced-fat tofu; crumbled

      2 ts Fresh ginger, peeled, grated

      1    Garlic clove; minced

      1 tb Tamari or soy sauce

           Hoisin sauce
      6    Frozen Chinese pancakes

           -OR- whole wheat crepes
           -- (thawed)
  Preheat the oven to 325 F.  Wrap pancakes in foil and place in oven to
  warm, about 8 minutes.
  Heat sesame oil in a wok or large skillet until very hot.  Add green
  onions, bok choy, red bell pepper, carrots and mushrooms.  Stir-fry
  vegetables 3 to 4 minutes until crisp tender.  Add sprouts, tofu, ginger
  and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir
  in tamari and extra hoisin sauce.  To eat, drizzle a spoonful of hoisin
  sauce across center of pancake.  Top with generous helping of vegetables
  and roll up burrito style.
  Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27
  Cholesterol: 0 mg               Grams of Fiber 7
  Source: Delicious!  July/August 1993 Typed for you by Karen Mintzias