China · Home-style
Celtuce Leaf Pancake
A quick savory pancake of chopped celtuce leaves bound with egg and starch, fried crisp on both sides. Green, fragrant and ready in minutes.
Celtuce is grown for its stem in most of China, but the leafy tops are what this pancake uses, and using them is the point rather than a shortcut. It is the kind of dish made at the stove when a cook wants greens to disappear into something filling. Chop the leaves finely and let them sit in the batter briefly, or the pancake tears when you turn it.
Ingredients
- celtuce leaves50 g
- eggs2 pieces
- cooking oil30 ml
- light soy sauce5 ml
- cornstarch15 g
- chicken bouillon powder2 g
Directions
- 1
Chop the celtuce leaves and mix them with the eggs, cornstarch, light soy sauce and chicken bouillon powder until even.
- 2
Heat the oil in a wok, pour in the celtuce batter and spread it evenly across the pan.
- 3
Fry the first side for 120 seconds, flip and fry the second side for another 60 seconds, then turn out.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.