Asian pancake

Name: Asian pancake
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Flour; 2-3 TABLESPOONS Sesame Oil; 1 thick carrot; 1 yellow pepper; 1 Courgette; 100 g Mushrooms; 50 g Sweet peas; 4 spring onion stems; 2 Garlic cloves; 2 TABLESPOONS Butter or margarine; 50 ml dry sherry; 2 TABLESPOONS Soy sauce; 1 TABLESPOON Chinese oyster sauce; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Coriander; 7-10 Tbsp Flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Flour
2-3 TABLESPOONS Sesame Oil
1 thick carrot
1 yellow pepper
1 Courgette
100 g Mushrooms
50 g Sweet peas
4 spring onion stems
2 Garlic cloves
2 TABLESPOONS Butter or margarine
50 ml dry sherry
2 TABLESPOONS Soy sauce
1 TABLESPOON Chinese oyster sauce
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Coriander
7-10 Tbsp Flour

Directions

1
Boil 175 ml of water. Put flour in a bowl, make a depression in the middle and pour in water. Knead with the dough hooks of the hand mixer from the middle to a smooth dough.
2
Let it rest for a few minutes. Then roll out on a floured work surface approx. 1/2 cm thick. Cut out 8 circles (approx. 6 cm Ø). Spread 4 slices thinly with sesame oil (keep 1 tablespoon of oil) and cover with a second slice.
3
Roll out into flat cakes of approx. 16 cm Ø. Spread lightly with sesame oil and fry in a pan without fat for 1-2 minutes on both sides until golden brown. Keep the pancakes warm. Peel or clean and wash the vegetables.
4
Cut into thin strips or slices. Peel garlic and chop finely. Swivel vegetables and garlic in hot fat for about 3 minutes. Mix sherry, soy sauce, oyster sauce and 1 tablespoon sesame oil.
5
Pour into the vegetables. Season with pepper and sugar. Pluck the coriander leaves from the stems and add to the vegetables. Put the vegetables on the pancakes and roll them up.