Scallion Pancake Stir-fry with Taiwanese Sausages (ChǎoBǐng) | 台灣香腸炒餅
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.
- Total Time20 minutes
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
- Prep Time: 10
- Cook Time: 10
Find it online: https://www.choochoocachew.com/scallion-pancake-stir-fry/
