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
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
*Can be purchased at your local Chinese restaurant. I had these delicious parcels of stir-fried vegetables on my way to visit the Great Wall of China. I have added the crushed roasted soya beans and the pickled red cabbage to give extra texture and flavour. The pickled cabbage leaves a slight tangy zing on the tongue. The dish is fun and healthy to eat. Meat lovers can add a few thinly sliced slithers of chicken or pork after the garlic and ginger, and chilli lovers can add a few sprinkles of dried chilli flakes after adding the soy sauce in step 4. If you cannot get garlic chives, add some chopped garlic (optional) and use sliced baby corn and spring onions instead to provide texture and flavour.
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