Bean Sprout Pancake

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* Exported from MasterCook *

 

Bean Sprout Pancake

 

Recipe By : Pasta East to West by Nava Atlas, page 181

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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8 ounces fresh mung bean sprouts

2 scallions -- sliced, up to 3

3 eggs -- beaten

Salt and freshly ground black pepper

Oil for frying

 

4 to 6 servings

 

Simple and tasty, this makes a good companion to many Asian noodles dishes.

 

Combine the bean sprouts and scallions in a wide, nonstick skillet with

just enough water to keep the bottom moist. Cover and steam for 3 to 4

minutes, or until the sprouts are just slightly wilted but still crisp,

then drain.

 

Combine the sprouts and scallions with the beaten eggs in a mixing

bowl. Season to taste with salt and pepper, and stir together.

 

Heat just enough oil to coat the bottom of the same skillet. When very

hot, pour in the egg mixture. Turn the heat to medium, and cover. Cook

until the bottom is nicely golden brown. Slide the pancake onto a large,

flat plate. Holding the bottom of the plate, invert the skillet over it,

then quickly turn the skillet right side up so that the pancake flips back

into it. Remove the plate, return the skillet to the heat, and cook the

second side until golden brown.

 

Slide the cooked pancake back onto the plate, and let it cool for a few

minutes, then cut into 4 or 6 wedges to serve.

 

Calories: 62, Carbohydrate: 3 g, Total Fat: 4 g, Cholesterol: 128 g,

Protein: 5 g, Sodium: 44 mg

 

 

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