My favorite way to eat scallion pancake is this stir-fry loaded with vegetables. I can’t live without vegetables and this is such an easy way to refresh the leftovers and use up ingredients in the fridge to make a quick, nutritious meal!
Scallion Pancakes
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.
YOUTUBE VIDEO INSTRUCTIONS
INGREDIENT REPLACEMENTS
| Original Ingredient | Replacement |
| Scallion Pancake | Paratha/ Rotti/ Frozen Scallion Pancake |
| Taiwanese Sausages | German Sausage, Thinly sliced Pork, beef, chicken, spam |
| Duck Eggs | Chicken Eggs |
| Ginger Garlic Paste | Minced Garlic |
| Round Cabbage | Napa Cabbage, Kale, Bok Choi |
| Chestnut Mushroom | Any other kinds of mushrooms |
| Mushroom Oyster Sauce | Soy Sauce |
Scallion Pancake stir-fry is an easy way to refresh the leftovers and use up ingredients in the fridge to make a quick, nutritious meal.
Ingredients
- scallion pancakes
- fiddlehead knob chestnut mushrooms
- taiwanese sausages
- red c farm duck eggs
- madame chu ginger garlic paste
- cabbage
- scallions
- onion
- thai basil
- mushroom oyster sauce
- white pepper powder
Instructions
- Heat 2 tbsp of vegetable oil in a pan/wok
- Stir-fry cut-up taiwanese sausages until 70% cooked
- Push all the sausages to one side of the pan to make room for the eggs. Add the beaten eggs to the side of the pan
- Add the onions, carrots, cabbage, and salt to the wok and stir-fry on high heat until the ingredients soften. About 2 minutes
- add the scallion pancake strips
- drizzle vegan mushroom oyster sauce and white pepper
- Stir-fry and mix all the ingredients in the pan together
- Remove from heat and add the Thai basil leaves
