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BEEF - LO-BEEF- Ming Tsai's Stir-Fry Scallion Pancakes
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ingredients | |
1 quart | Leftover sliced Beef and Spicy Pepper Stir-Fry |
instructions For the Scallion Pancakes: Strain any remaining liquid from the leftovers. On a clean cutting board, chop the leftover beef and vegetables into small dice. Transfer filling mixture to small bowl and set aside. ingredients | |
1/2 recipe | Hot Water Dough |
Canola Oil | |
Sea Salt | |
1 bunch | Scallions,, (thinly sliced) |
instructions
Flour very lightly a work surface. Cut the ball of hot water dough in half. Roll out the first ball of hot water dough until very thinly (1/8-inch thick) into a large rectangle. Brush the entire rolled-out dough with canola oil. Salt liberally. Place the beef filling mixture and 3/4 of the scallions on the dough, making sure to spread them out evenly.
Starting with the long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut log into 2 pieces. Holding each end, twist the log in opposite directions 4 or 5 times (this will make additional pancake layers). Fold the twisted log in half and form into another ball. Flatten the ball out with your hands. Don't worry if the dough breaks and the meat is sticking out. Repeat with the remaining dough to make 2 more pancakes.
Heat a pan over medium heat. Add 2 tablespoons canola oil and swirl to coat the pan. Add pancake, one at a time, and cook until brown and crispy on both sides, turning once, 4 minutes per side. Garnish with remaining sliced scallions and serve with dipping sauce.
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