Stir-fried Vegetable Pancakes Serves 4 2 tab groundnut oil, plus extra to grease 12 small wheatflour pancakes 3 eggs lightly beaten Filling: 1 tab groundnut oil 2 garlic cloves finely chopped 1 tab freshly grated root ginger 4oz beansprouts 4oz garlic chives 1 tab light soy sauce dash toasted sesame oil 1 pinch ground white pepper Garnish: 1 tab pickled red cabbage in vinegar 1 small handful roasted soya beans, crushed.
1. Oil base of small bamboo steamer and place pancakes inside. Place over small pan of boiling water, make sure water soes not touch base of steamer, cover and steam 5-6 mins. Take off heat and keep warm, covered in steamer until ready to serve. 2. Heat a wok over high heat, add 2 tab groundnut oil. Add the beaten eggs ans scramble then put to one side. 3. Make 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 1 min.) 4. Add beansprouts and garlic chives and cook until the veg are tender but still with a bite. Return eggs to wok and season with soy, sesame oil and pepper. Transfer to large plate and garnish with the pickled red cabbage and crushed soya beans. 5. T serve, place plate in the centre of the table together with the pancakes in the steamer. To eat, fold a pancake in half, then in half again to give conical fan shape, stuff with veg filling and eat immediately.
Sorry for typos! At the top of the recipe, she says you can add a few thinly sliced slivers of chicken or pork after the garlic and ginger, or cut 100g honey roast ham slices into pieces and add after you have seasoned the stirfry in step 4. Instead of garlic chives, add chopped garlic and use sliced baby corn and spring onions to provide texture and flavour. For children, omit garlic and garlic chives and add some chopped sweet peppers.