Stir-fried vegetable pancakes
Instructions:
- For the vegerable stir-fry filling:
- 1 tablespoon groundnut oil;
- 2 garlic cloves, finely chopped;
- 1 tablespoon freshly grated root ginger;
- 4 oz bean sprouts;
- 4 oz garlic chives;
- 1 tablespoon light soy sauce dash of toasted sesame oil;
- 1 pinch of ground white pepper.
- For the garnish:
- 1 tablespoon pickled red cabbage in vinegar;
- 1 small handful of roasted soya beans, crushed.
- Oil the base of a small bamboo steamer and place the pancakes inside. Place over a small pan of boiling water (making sure the water does not touch the base of the steamer), cover and steam for 5-6 minutes. Take off the heat and keep warm, covered in the steamer until ready to serve.
- Heat a wok over a high heat and add 2 tablespoons groundnut oil. Add the beaten eggs and scramble, then put to one side.
- Make the stir-fry filling. Return the wok to the heat and add the groundnut oil, followed by the garlic and ginger, and stir-fry quickly for a few seconds to release the aroma. (Add thinly sliced meat, if you prefer, at this stage and cook for 1 minute).
- Add the bean sprouts and garlic chives and cook until the vegetables are tender but still with a bite. Return the scrambled eggs to the wok and season with the soy sauce, sesame oil and pepper. Transfer to a large plate and garnish with the pickled red cabbage and crushed soya beans.
- To serve, place the plate in the centre of the table together with the pancakes in the streamer. To eat, fold a pancake in half and then in half again to give a fanned conical shape, stuff the pancake with the vegetable filling and eat immediately.