Moo Shu Style Vegetable Pancakes With Watercress Salad And Mung Bean Sprouts
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2
Eggs3 cup
Milk3 cup
Water1 tbsp
Canola Oil1 cup
All-Purpose Flour1 tbsp
Black Sesame Seed2 tbsps
Chives (chopped finely)1 tbsp
Orange (toasted rind)1 tsp
Sesame Oil1.5 cups
Bean Sprouts1 cup
Cashew (chopped)1 tbsp
Hoisin Sauce2 bunches
Watercress (stems removed)1 cup
Mung Bean SproutDirections:
1
Beat the eggs and add the milk, water and oil
2
Whisk in flour and strain through a fine mesh sieve
3
Add remaining ingredients and refrigerate for at least 1/2 hour
4
Separate the broccoli into florets
5
Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes
6
Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds
7
Remove from heat and set aside
8
Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame
9
Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan
10
When surface is dry, remove the crepe and repeat this process to make 8 crepes
11
Fill the crepes and roll them
12
Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary
13
Toss salad ingredients together
14
Arrange 2 crepes on each plate and top with salad