In this traditional stir-fried dish, crepes replace Chinese pancakes. Serve warm with commercial Chinese mustard or additional hoisin sauce.

Recipe by Cooking Light April 1999

Gallery

Recipe Summary

Yield:
5 servings (serving size: 2 filled crepes)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine dried mushrooms and boiling water in a bowl; cover and let stand for 30 minutes or until tender. Drain the mushrooms. Rinse and slice mushrooms, and set aside.

    Advertisement
  • Combine the pork and the next 4 ingredients (pork through sugar) in a small bowl. Cover and marinate in refrigerator for 30 minutes.

  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger, and sauté 30 seconds. Add pork mixture, and stir-fry 1 minute. Add cabbage and 3 tablespoons water, and stir-fry 2 minutes. Add wood ear mushrooms, button mushrooms, and green onions; stir-fry 1 minute. Remove from heat.

  • Spread 1/2 teaspoon hoisin sauce over each crepe. Spoon about 1/3 cup pork mixture on lower third of each crepe. Fold in edges of crepes; roll up.

Nutrition Facts

213 calories; calories from fat 26%; fat 6.1g; saturated fat 2g; mono fat 2.4g; poly fat 1.1g; protein 16.1g; carbohydrates 22.1g; fiber 1.9g; cholesterol 73mg; iron 1.9mg; sodium 409mg; calcium 85mg.
Advertisement
Advertisement