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Print this Recipe    Chinese Vegetables

Chinese Vegetables with Pancakes

4 teaspoons sesame oil
4 eggs
good pinch of salt
small bunch of spring onions
1 red pepper
6 oz (or 1 packet) of fresh beansprouts
3 tbsp sherry
2 cloves of garlic, crushed
1 tsp ground ginger
2 tbsp soy sauce
2 tbsp groundnut oil
packet of pancakes
hoisin sauce, to serve

Beat the eggs with 2 tsp of the sesame oil. Heat 1 tbsp of the
groundnut oil to a moderate heat in a frying pan, and pour in the
egg mixture, tilting the sides of the pan until the base is covered.
Cook until the egg pancake is set (there is no need to fold over
or flip). Cool, then shred into small pieces.

Meanwhile, wash the beansprouts, spring onions and pepper, and
shred the pepper and onions.

Heat up the remaining tbsp of groundnut oil in a wok at high heat,
then add the peppers, spring onions and sherry, stir for a minute,
add the garlic and ginger, and the soy sauce, then stir for another
minute, then add the beansprouts, egg pancake shreds, and lower
the heat to medium and stir gently until the mixture is all heated
through. Add the remaining sesame oil and stir in. Serve hot with
the pancakes.

At the same time as the filling, you probably want to be doing the
pancakes, they come in a little packet, and you want to follow the
instructions on the packet to steam for however many minutes it
takes, about 8.

Serve the pancakes with some hoisin sauce on the side. People can
help themselves to pancakes and filling. Makes good generous portions
for two people, with a little filling left over to put in tomorrow's


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