Mou Shu Vegetables with Asian Pancakes

 

1

tablespoon canola or olive oil

1

bag (16 ounces) coleslaw mix

1

bag (8 ounces) fresh bean sprouts

1

package (8 ounces) sliced fresh mushrooms

1

tablespoon grated gingerroot

3

tablespoons hoisin sauce

1 1/4

cups Bisquick® Original baking mix

1 1/4

cups fat-free (skim) milk

1

egg

8

green onions, chopped (1/2 cup)

Additional hoisin sauce, if desired

• 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.