Mou Shu Vegetables with Asian Pancakes

What to use:
1 Tbsp. vegetable oil
1 bag (16 oz.) coleslaw mix
1 bag (8 oz.) fresh bean sprouts
8 oz. fresh mushrooms, sliced
1 Tbsp. grated ginger
3 Tbsp. hoisin sauce
1 1/4 c. Bisquick
1 1/4 c. milk
1 egg
8 green onions, chopped

What to do:
Heat oil in 4-qt. Dutch oven over medium-high heat. Cook coleslaw, bean sprouts, mushrooms, and ginger in oil about 10 min., stirring frequently, until veggies are tender. Stir in hoisin sauce. Reduce heat; keep warm.

Beat Bisquick, milk, and egg together. Stir in onions. Spray skillet with cooking spray; heat over medium-high heat. For each pancake, pour about 1/4 cup batter into skillet; rotate to make thin pancake (5-6 in.).

Roll up about 1/3 c. vegetable mixture in each pancake.

What I thought:
So, I thought I could be all tricky and just leave out the ginger wholesale, since I don't like ginger. This left the taste of the vegetable mixture, however, a bit... flat. I packed some soy sauce with it in tomorrow's bento, so we'll see if that helps punch it up a little. I probably should have just put the ginger in. Oh, well. Other than that, though, I found the recipe pretty tasty.