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2 lg. eggs
3/4 tsp. salt
2 tbsp. peanut oil
2 lg. garlic cloves, minced
1 thin slice fresh ginger, the size of a quarter, minced
12 lg. green onions, about 12 oz. total, thinly sliced in rounds
4 oz. piece Chinese cabbage, thinly sliced
1 med. carrot, shredded
12 sm. mushrooms, about 4 oz. total, trimmed, quartered
2 sm. zucchini, about 5 oz. total, cut into 1/3" dice
1 tbsp. each soy sauce, seasoned gourmet rice vinegar (sushi vinegar)
1 1/2 tbsp. hoisin sauce
1 tsp. sugar
1 tsp. Oriental sesame oil
2 tbsp. dry sherry mixed with 1 tsp. cornstarch
Red pepper flakes
6-8 mandarin pancakes, steamed, seed note
Hoisin sauce, for serving

1. Froth eggs and 1/4 teaspoon salt with fork. Heat 1 tablespoon oil in 12 inch nonstick skillet. When oil is hot, add eggs to pan and scramble lightly over medium heat, about 20 seconds. Use spatula to break eggs into small chunks. Set aside.

2. Add remaining oil to skillet. When hot, add garlic, ginger, green onions, cabbage, carrot, mushrooms, zucchini and remaining salt. Stir fry over high heat until vegetables are hot, about 3 minutes. Add soy sauce, vinegar, hoisin, sugar, sesame oil and sherry mixture. Cook until thickened, about 3 minutes, stirring often. Adjust salt and add red pepper flakes to taste. Can be made in advance and gently reheated stove-top or in the microwave oven.

3. To serve, place scant 1/2 cup hot vegetable mixture down middle of each steamed pancake. Bring 2 sides of pancake up to close, then bring ends over to seal package. Serve seam side up with hoisin sauce.

Note: To steam pancakes stove-top, place over boiling water in flat-bottom steamer. Cover and steam over moderate heat until pancakes are hot and soft, about 5 minutes. To steam in microwave oven, wrap in damp paper towels, place on microwave dish and heat at medium power (50%) until warm, about 2-3 minutes, turning over midway. Wrap steamed pancakes in a cloth towel to keep warm and soft until filled.

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