Recipe ingredients and directions:
1/2 cup fresh or canned bean sprouts
3 to 4 medium fresh mushrooms, cut into 1/4-inch dice (about 1/2 c.)
1/2 cup chopped onion
1/4 cup peanut oil, or flavorless vegetable oil
3 eggs
1/2 cup chicken stock, fresh or canned, or vegetable stock
1 tbsp. soy sauce
1/2 tsp. salt
1 tbsp. cornstarch, dissolved in 2 tbsp. cold stock or cold water.
Rinse fresh bean sprouts in a pot of cold water and discard any
husks that float to the surface. Drain and pat them dry. To crisp
canned sprouts, rinse them under running water and refrigerate them
in a bowl of cold water for 2 hours. Drain and pat them dry.
Have the bean sprouts, mushrooms, onions, eggs, and oil, and the
stock, soy sauce, salt and cornstarch mixture within easy reach.
Break the eggs onto a bowl and beat them with a fork or whisk until
well combined.
In a small saucepan, bring the stock to a boil. Add the soy sauce,
salt and cornstarch mixture. Reduce the heat and cook for two
minutes until the sauce is thick and clear. Keep warm over low
heat.
Set a 12-inch wok or 8-inch skillet over high heat for 30 seconds.
Pour in 1 tbsp. of oil, and swirl it about in the pan and heat for
another 30 seconds, turning the heat down if the oil starts to
smoke. Add the vegetables to the egg mixture. Pour in about 1/4
cup of the egg mixture. Let it cook undisturbed for 1 minute or
until lightly browned. Turn the pancake over and coo for another
minute. Transfer the pancake to a heatproof platter and cover with
foil to keep warm. Following the same procedure, make 5 more pancakes
with the remaining mixture. Add about 1 tbsp. of oil to the pan
for each new pancake and stack them on the platter as you proceed.
Serve with sauce poured over each pancake. Although not classic,
some Chinese cooks garnish this dish with green peas.
If you want you can stir fry 1/2 cup shrimp, roast pork,or chicken
and add it to your egg mixture along with the vegetables.
Category: Asian Recipes
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