Stir-Fried Vegetable Wraps

Recipe courtesy of Ching-He Huang
From:
Show: | Episode: Family and Friends
CookingChannel_KeyLime_DARK_R Created with Sketch.
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Vegetable Wraps
  • 2 tablespoons groundnut oil (peanut), plus more for greasing
  • 12 small thin wheat flour pancakes* or refrigerated or frozen packaged crepes, thawed
  • 3 eggs, lightly beaten
Stir-Fry Filling
  • 1 tablespoon groundnut oil ( peanut)
  • 2 cloves garlic, finely chopped, optional
  • 1 tablespoon freshly grated ginger
  • 4 ounces bean sprouts
  • 1 red bell pepper, seeded and finely chopped
  • 1 yellow bell pepper, seeded and finely chopped
  • 1 handful shiitake mushrooms, finely chopped
  • 1 tablespoon light soy sauce
  • Dash toasted sesame oil
  • Pinch freshly cracked white pepper
  • 3 1/2 ounces honey-roasted ham, sliced, optional
  • 1 tablespoon pickled red cabbage in vinegar, for garnish
Stir-Fried Vegetable Wraps

Directions

For the wraps:

Grease the base of a small bamboo steamer with some groundnut oil, and lower the pancakes inside. Place the steamer over a small pan of boiling water, making sure the water does not touch the base of the steamer. Cover, and steam for 5 to 6 minutes. Take the pan off the heat, and keep the pancakes warm, covered in the steamer, until service.

Heat a wok over high heat, and add 2 tablespoons groundnut oil. Pour in the beaten egg, and scramble, and then set it aside.

For the filling:

Reheat the wok, and add the groundnut oil, followed by the garlic, if using, and ginger. Stir-fry quickly for a few seconds to release the aroma. Cook's Note: If you don't like garlic you can leave it out and add a little extra ginger for taste.

Add the bean sprouts, peppers, and mushrooms, and cook until the vegetables are tender, but still have a bite.

Return the eggs to the wok, and season to taste with the light soy sauce, sesame oil, and white pepper. Cook's Note: You can add some sliced honey-roasted ham at this stage, if you wish. Transfer the dish to a large plate, and garnish with the pickled red cabbage.

To serve: Place the plate in the center of the table alongside the pancakes in the steamer. To eat, fold a pancake in half, and then half again, to give it a fanned, conical shape. Stuff the pancake with the vegetable filling, and eat it immediately!