Adding flour to the stir-fried mixture prevents the vegetables from getting weepy. It also lends body to the eggs.
Makes about 8 pancakes, to serve 4
About 4 tablespoons canola or peanut oil
2 scallions, white and green parts, chopped
3/4 cup chopped raw shrimp, rehydrated shiitake mushroom, char siu pork, or leftover roast chicken
1/4 cup chopped water chestnut
1/4 cup finely chopped celery or bamboo shoot
2 cups bean sprouts
1 1/2 tablespoons light (regular) soy sauce, plus more for dipping
1 to 2 tablespoons all-purpose flour (use more for a firmer texture)
1/8 teaspoon ground black or white pepper
5 large eggs
1 or 2 thinly sliced Thai or Serrano chiles, chile garlic sauce, or Sriracha chile sauce
1. Heat 1 tablespoons of oil in a medium skillet. Add the scallion and cook for about 15 seconds, or until aromatic. Add the shrimp, water chestnut, and celery. Cook for about 45 seconds, until aromatic.
Add the bean sprouts and cook for about 2 minutes, until slightly softened. Add the soy sauce and cook for about 1 minute, until the bean sprouts have wilted. Sprinkle on the flour and stir to combine. Cook, stirring, for about 30 seconds, until the mixture coheres. Set aside to cool for about 5 minutes.
2. In a bowl, beat the eggs. Add the cooked mixture and combine well.
3. Pour enough oil to film the bottom of a medium or large skillet. Heat over medium-high heat. Ladle about 1/4 cup of the egg mixture to form 4-inch-wide pancakes. Gently fry for 1 to 2 minutes per side, until golden brown. Between batches, replenish the oil and adjust the heat to prevent burning. Serve hot or warm with soy sauce and chiles or chile sauce.
About 4 tablespoons canola or peanut oil
2 scallions, white and green parts, chopped
3/4 cup chopped raw shrimp, rehydrated shiitake mushroom, char siu pork, or leftover roast chicken
1/4 cup chopped water chestnut
1/4 cup finely chopped celery or bamboo shoot
2 cups bean sprouts
1 1/2 tablespoons light (regular) soy sauce, plus more for dipping
1 to 2 tablespoons all-purpose flour (use more for a firmer texture)
1/8 teaspoon ground black or white pepper
5 large eggs
1 or 2 thinly sliced Thai or Serrano chiles, chile garlic sauce, or Sriracha chile sauce
1. Heat 1 tablespoons of oil in a medium skillet. Add the scallion and cook for about 15 seconds, or until aromatic. Add the shrimp, water chestnut, and celery. Cook for about 45 seconds, until aromatic.
Add the bean sprouts and cook for about 2 minutes, until slightly softened. Add the soy sauce and cook for about 1 minute, until the bean sprouts have wilted. Sprinkle on the flour and stir to combine. Cook, stirring, for about 30 seconds, until the mixture coheres. Set aside to cool for about 5 minutes.
2. In a bowl, beat the eggs. Add the cooked mixture and combine well.
3. Pour enough oil to film the bottom of a medium or large skillet. Heat over medium-high heat. Ladle about 1/4 cup of the egg mixture to form 4-inch-wide pancakes. Gently fry for 1 to 2 minutes per side, until golden brown. Between batches, replenish the oil and adjust the heat to prevent burning. Serve hot or warm with soy sauce and chiles or chile sauce.
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