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Stir Fried Vegetable Wraps

Recipe by Ching He Huang from Chinese Food Made Easy

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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.

Serves 4

Ingredients

2 tablespoon groundnut oil, plus extra to grease
12 small thin wheat flour pancakes
3 eggs, lightly beaten

For the vegetable stir-fry filling

1 tablespoon groundnut oil
2 garlic cloves, finely chopped (optional)
1 tablespoon freshly grated root ginger
125g/4oz bean sprouts
1 red pepper, deseeded and finely chopped
1 yellow pepper, deseeded and finely chopped
1 handful, shitake mushrooms, finely chopped
1 tablespoon light soy sauce
dash of toasted sesame oil
1 pinch of ground white pepper
100g Honey roast ham, sliced (optional)

For the garnish

1 tablespoon Pickled red cabbage in vinegar

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Method

Oil the base of a small bamboo steamer and place the pancakes inside. Place over a small pan of boiling water (making sure the water does not touch the base of the steamer) cover and steam for 5-6 minutes. Take off the heat and keep warm, covered in the steamer until ready to serve.
Heat a wok over high heat and add the groundnut oil. Add the beaten egg and scramble, then put to one side.
Make the stir-fry filling. Return the wok to the heat and add the groundnut oil, followed by the garlic and ginger, and stir-fry quickly for a few seconds to release the aroma, 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 with a bite.
Return the egg to the wok and season with soy sauce, sesame oil and pepper (you can add some sliced honey roast ham at this stage if you wish). Transfer to a large plate and garnish with pickled red cabbage.
To serve, place the plate in the centre of the table together with the pancakes in the steamer. To eat, fold the pancake in half and then half again to give a fanned conical shape, stuff the pancake with the vegetable filling and then eat immediately!

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Notes & Tips

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible