Pancakes with Stir-fried Vegetables recipe
information
To serve, each person spreads a little hoi-sin sauce over a pancake, adds a helping of the filling from the wok and rolls up the pancake.
ingredients
3 eggs
30 ml (2 tbsp) water
60 ml (4 tbsp) groundnut oil
25 g (1 oz) dried Chinese black mushrooms
25 g (1 oz) dried wood ears
10 ml (2 tsp) cornflour
30 ml (2 tbsp) light soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
10 ml (2 tsp) sesame oil
2 garlic cloves, finely chopped
1 cm (1/2 in) fresh root ginger, cut into thin shreds
75 g (3 oz) canned sliced bamboo shoots, drained and rinsed
175 g (6 oz) beansprouts
4 spring onions, finely shredded
salt and ground black pepper
Chinese pancakes and hoi-sin sauce, to serve
30 ml (2 tbsp) water
60 ml (4 tbsp) groundnut oil
25 g (1 oz) dried Chinese black mushrooms
25 g (1 oz) dried wood ears
10 ml (2 tsp) cornflour
30 ml (2 tbsp) light soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
10 ml (2 tsp) sesame oil
2 garlic cloves, finely chopped
1 cm (1/2 in) fresh root ginger, cut into thin shreds
75 g (3 oz) canned sliced bamboo shoots, drained and rinsed
175 g (6 oz) beansprouts
4 spring onions, finely shredded
salt and ground black pepper
Chinese pancakes and hoi-sin sauce, to serve
method
1. Whisk the eggs, water and seasoning in a small bowl. Heat 15 ml (1 tbsp) of the groundnut oil in a wok and swirl it around. Pour in the eggs, then tilt the wok so that they spread to an even layer. Continue to cook over a high heat for about 2 minutes until set. Turn on to a board and, when cool, roll up and cut into thin strips. Wipe the wok clean.
2. Mean while put the black mushrooms and wood ears into separate bowls. Pour over enough warm water to cover, then leave to soak for 20 - 30 minutes until soft. Drain the dried mushrooms, reserving their soaking liquid. Squeeze the excess liquid from each of them.
3. Remove the tough stalks and thinly slice the black mushrooms. Finely shred the wood ears. Set aside. Strain the reserved soaking liquid through muslin into a jug; reserve 120 ml (4 fl oz (1/2 cup) of the liquid. In a bowl, blend the cornflour with the reserved liquid, soy sauce, rice wine or sherry and sesame oil.
4. Heat the wok over a medium heat, I add the remaining groundnut oil and swirl it around. Add the wood ears and black mushrooms and stir-fry for about 2 minutes. Add the garlic, ginger, bamboo shoots and beansprouts and stir-fry for 1 - 2 minutes.
5. Pour in the cornflour mixture and cook, stirring, for 1 minute until thickened. Add the spring onions and omelette strips and toss gently. Adjust the seasoning, adding more soy sauce, if needed. Serve at once with the Chinese pancakes and hoi-sin sauce.
2. Mean while put the black mushrooms and wood ears into separate bowls. Pour over enough warm water to cover, then leave to soak for 20 - 30 minutes until soft. Drain the dried mushrooms, reserving their soaking liquid. Squeeze the excess liquid from each of them.
3. Remove the tough stalks and thinly slice the black mushrooms. Finely shred the wood ears. Set aside. Strain the reserved soaking liquid through muslin into a jug; reserve 120 ml (4 fl oz (1/2 cup) of the liquid. In a bowl, blend the cornflour with the reserved liquid, soy sauce, rice wine or sherry and sesame oil.
4. Heat the wok over a medium heat, I add the remaining groundnut oil and swirl it around. Add the wood ears and black mushrooms and stir-fry for about 2 minutes. Add the garlic, ginger, bamboo shoots and beansprouts and stir-fry for 1 - 2 minutes.
5. Pour in the cornflour mixture and cook, stirring, for 1 minute until thickened. Add the spring onions and omelette strips and toss gently. Adjust the seasoning, adding more soy sauce, if needed. Serve at once with the Chinese pancakes and hoi-sin sauce.
serving amount
serves 4
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