A dish to use up leftover scallion pancakes. Chao Bing is a dish made with
It’s interesting how almost every culture has a dish like this. Sri Lanka has Kottu, Somalia has Kay Kay and we have 炒餅(chǎo bǐng)! Using leftover
I’ve never been a big fan of scallion pancakes to be honest. My mom would buy them and I wouldn’t eat it so she would make a stir-fry out of it with whatever vegetables we have in the fridge. Onions, cabbage, carrots and basil with an egg or two. The more common restaurant version is “MUXU” Chǎo Bǐng (木須炒餅)- strips of pork and wood ear are the main ingredients.
You can find homemade scallion pancake recipe here. We like to make more than one portion at a time and just freeze them till we want them and just heat them up in a pan. It’s great to have extra for when you want a quick meal at home.
You can also substitute scallion pancakes in this dish for store-bought rotti if you don’t have any or don’t want to make any.
- 5 leaves of Round Cabbage or Napa Cabbage, cut into 1″ pieces
- 1/2 medium Carrot Shredded
- 1/2 Onion Cut into thin slices
- 2 Eggs Beaten
- 2 portions of Scallion Pancakes Cut into 1″ strips
- 2 TBsp Soy Sauce
- 1/2 tsp Salt or to taste
- 15 leaves Thai Basil
- 2 TBsp Vegetable Oil
- Heat 2 tbsp of vegetable oil in a pan/wok
- Add the onions, carrots, cabbage, and salt to the wok and stir-fry on high heat until the ingredients soften. About 2 minutes.
- Push all the vegetables to one side of the pan to make room for the eggs. Add the eggs to the empty side of the pan, scramble a little then add the scallion pancake strips on top of the eggs.
- Stir-fry and mix all the ingredients in the pan together and drizzle soy sauce from the edge of the pan so the soy sauce burns a little. This will create that smoky caramel flavor a lot of restaurants would have.
- Taste and add more salt if needed(or soy sauce).
- Remove from heat and add the Thai basil leaves.
- Serve. Add some Chili Garlic Paste if you like it hot!