Asian Oven Pancake

Asian Oven Pancake
Betty Crocker's Bisquick Cookbook
Makes 4 servings

1/3 cup water
2 tablespoons margarine or butter
1/2 cup Original BisquickR
2 eggs
1 tablespoon vegetable oil
1 medium celery stalk, cut into 1/4-inch diagonal slices (1/2 cup)
1 medium carrot, thinly sliced (1/2 cup)
1/3 cup red bell peppers strips
1/2 cup bean sprouts
1/3 cup sliced mushrooms
2 medium green onions, thinly sliced (2 tablespoons)
1 (8-ounce) jar bamboo shoots, drained
1 clove finely chopped garlic
1/4 cup teriyaki sauce baste and glaze (from 12-ounce bottle)
1/4 cup cashew nuts halves

1. Heat oven to 400. Generously grease pie plate, 9 x 1 1/4 inches. Heat water and margarine to boiling in 1-quart saucepan; reduce heat to low. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

2. Beat in eggs, one at a time, using spoon; beat until smooth and glossy. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.

3. While pancake is baking, heat oil in 10-inch skillet over medium-high heat. Cook celery, carrot and bell pepper in oil 2 minutes, stirring occasionally. Stir in bean sprouts, mushrooms, onions, bamboo shoots and
garlic. Cook 1 to 2 minutes, stirring occasionally, until mushrooms are tender. Stir in teriyaki glaze; cook 2 minutes. Spoon over hot pancake.

Sprinkle with cashews. Cut into four wedges. Serve immediately.