Mou Shu Vegetables with Asian Pancakes


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


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.

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

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.

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

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