MOO SHU STYLE VEGETABLE PANCAKES WITH WATERCRESS SALAD AND MUNG BEAN SPROUTS
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.
- Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.
- Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.
- Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
- Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Darwesh Butt
[email protected]I made these pancakes for dinner last night and they were a huge hit! My husband and I both loved them. The pancakes were crispy and flavorful, and the salad was a great way to add some freshness to the dish.
Ayxan GM
[email protected]These pancakes are delicious! I love the crispy edges and the tender filling. The watercress salad is a great addition.
Olivia Lebel
[email protected]I've made these pancakes several times and they're always a hit. I love the combination of flavors and textures.
Valencia GREEFF
[email protected]These pancakes are a great way to get your kids to eat their vegetables. My kids love them!
Carenna Cole
[email protected]I'm a big fan of this recipe. The pancakes are crispy and flavorful, and the salad is a great way to add some freshness to the dish.
Md Motalev
[email protected]These pancakes are so easy to make and they're always a hit with my family. I love that I can use whatever vegetables I have on hand.
Bogdan Hrynniuk
[email protected]I made these pancakes for a party and they were a huge success! Everyone loved them. I will definitely be making them again.
taniya amali
[email protected]These pancakes are a great way to use up leftover vegetables. I typically use whatever I have on hand, such as broccoli, zucchini, and bell peppers. The pancakes are always delicious and filling.
Amadi Johnson
[email protected]I love this recipe! The pancakes are always a hit with my guests. I usually serve them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil.
Saviour Saviour
[email protected]These pancakes were easy to make and turned out great! I used a variety of vegetables, including cabbage, carrots, and mushrooms. The pancakes were crispy on the outside and tender on the inside. The watercress salad was a nice addition, and the mung
Miracle Nnaji
[email protected]I'm not usually a fan of vegetarian dishes, but these pancakes were surprisingly delicious. The vegetables were cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe to anyone looking for a healthy and satisfying meal
EL DOKSH
[email protected]These vegetable pancakes were a hit with my family! The combination of flavors and textures was perfect, and the watercress salad and mung bean sprouts added a refreshing touch. I will definitely be making these again.