Dinner tonight: lo mein & cabbage mushrooms pancakes


 Dinner tonight 

Asian lo mein & mushroom cabbage pancakes 


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Noodles 

Tofu (pressed and coated with potato starch and beaten egg)

Potato starch 

1 egg beaten 

Broccoli - lightly steamed 

Onions 

Spinach 

Garlic minced 

Ginger minced 

Green onions 

Sauce to stir fry 

Oyster sauce 2 parts 

soy sauce 1 part 

Brown sugar - small amount, to taste 

Water 1 part 

Pinch of salt 

Avocado oil for frying or other high temperature oil

Make

In boiling salted water cook the noodles. Once they are almost done remove them from the boiling water and cook rinse them and set them aside. 

In a hot oiled wok add the onions and cook for a few minutes to get them tender but not fully cooked. Add in the spinach and broccoli and toss in the wok then remove them from the wok into a blow to wait to be added in with the tofu and noodles. 

In a hot wok or cast iron add oil then take the tofu that has already been pressed then rolled in potato starch. Right before placing it into the wok add the beaten egg over and toss then add to the hot wok. 

Let it cook for a few minutes on one side with a cover on the wok. 

Next, flip the tofu and add in the green onions, garlic and ginger and let them cook with the tofu for a few minutes. 

Now add in the sauce and noodles and cook for a few minutes to get the sauce incorporated. 

Add the previously cooked veggies and toss. 

Let the entire lo mein cook for another minute and then ready to serve. 

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Savory Pancakes 


Pancake filling


2 cups shredded white cabbage


½ cup julienned carrot

½ cup thinly sliced scallions 


2 to 4 fresh shiitake thinly sliced
 or which ever mushroom on hand 

½ tsp salt


½ tsp Chinese five-spice powder - or omit if you don’t have 

1 tsp Korean chili flakes or red chili flakes 

2 TB toasted sesame seeds 


Pancake batter

1 egg

¼ cup 

all-purpose flour 

¼ cup potato starch

¼ teaspoon salt

1 teaspoon 

sesame seed oil 



Dipping sauce
6 cloves garlic - peeled and sliced

1 shallot 
1 one-inch knob ginger - peeled and chopp
1 finger chili - sliced
3 TB soy sauce
3 TB rice vinegar
3 tablespoons white sugar
1 TB oyster sauce
1 tsp sesame seed oil 

1 tsp Korean chili flakes

⅓ cup boiling water

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