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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.... Read more.
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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