Szechuan Pancakes
Source of Recipe
Internet
List of Ingredients
Pancakes
2 cups all purpose flour
2 tsp sesame oil
2/3 cups boiling water
strips of fresh green and red chile and celery leaves to garnish
Filling
2 tbs cornstarch
1 tsp Szechuan peppercorns, toasted and ground
1 large pinch salt
8 oz tofu, drained and cut into 3/4 inch cubes
1 tbs sunflower oil
2 cl garlic cloves, finely chopped
2 tbs light soy sauce
6 oz vegetable chow-chow, shredded Recipe
1 Sift flour into a bowl and using chopsticks or a fork mix in 2/3 cup boiling water to form a firm dough. Knead on a lightly floured surface until smooth. Divide dough into 8 and roll out each portion to forma 6 inch diameter pancake. Heat a nonstick skillet. Lightly brush pancakes on each side with oil and cook 1 to 2 minutes on each side. Drain on paper towels layer between sheets of parchment paper and keep warm.
2 Place cornstarch, peppercorns and salt on a plate and toss tofu in the mixture until well coated. heat oil in a nonstick or well seasoned wok and stir fry tofu and garlic 2 or 3 minutes or until browned. Add soy sauce and vegetable chow-chow and stir-fry 3 minutes Place a little tofu mixture on each pancake and fold pancake around the filling. Garnish and serve
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