Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Vegetable oil to deep fry |
1½ cup | Bean sprouts |
1 each | Onion, halved and cut lengthwise into 1/16th inch wide strips |
1 each | Celery rib, trimmed, cut into 2\" pieces, then into 1/16th\" strips |
½ pounds | Thinly sliced boiled ham, cut into 2\" by 1/16th\" strips |
8 eaches | Eggs |
¾ teaspoon | Salt |
½ teaspoon | Freshly ground black pepper |
4 eaches | Scallions for garnish |
2 tablespoons | Vegetable oil |
¼ pounds | Mushrooms, wiped clean, and sliced thinly |
2 cups | Coiling chicken stock |
1 tablespoon | Soy sauce |
1 tablespoon | Tomato catsup |
2 tablespoons | Cornstarch, dissolved in 2 Tbsp cold water |
TO MAKE 12 PANCAKES (TO SERV
MUSHROOM SAUCE
For sauce, heat 2 Tbsp of the oil in an 8" or 10" skillet over medium heat. Stir in mushrooms and cook for 5 minutes. Blend in the chicken stock, catsup and soy sauce; bring to a boil over high heat. Stir in cornstarch and water mixture into the boiling sauce. Reduce heat and simmer sauce for 2 or 3 minutes until it is clear and thick enough to coat a spoon lightly. Cover pan partially and keep sauce warm over lowest possible heat. Pour 2 Tbsp of the vegetable oil into heavy 12" skillet; heat oil until it reaches 350 degrees on a deep frying thermometer. Combine bean sprouts with strips of onion, celery and ham in a bowl. In another mixing bowl, beat eggs lightly and stir in salt and pepper. Stir the bean sprout mixture into the beaten eggs.
Using a ¼ cup ladle, cook 4 pancakes at a time in oil in skillet over high heat. Turn pancakes with a slotted spoon after 30 seconds and fry for another 30 seconds, or until they puff and are golden brown. Serve at once, garnished with a scallion and accompanied by the hot mushroom sauce. Original Source: American Cooking: The Melting Pot Shared by Allison Cozzi Courtesy of Shareware RECIPE CLIPPER 1⅕