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For Pancakes:
For Stir Fry:
Garnish:
Make Pancakes:
Make Stir Fry And Assembly:
Assemble by placing mound of stir fry on pancake, drizzle with duck sauce. This can be eaten rolled up or with (non-Chinese) knife and fork.
The balsamic vinegar seems to be OK instead of soy sauce, but go heavy on the ginger to give it a more authentic flavor.
Poster's Notes:
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
1/2 cup matzo cake flour
1/2 cup potato starch
2 tbsp. vegetable oil
1/4 bag cole slaw mix or 2 cups shredded cabbage
Fresh Shitake mushrooms, sliced
1 tbsp. fresh ginger, minced
2 tbsp. balsamic vinegar
1 tbsp. potato starch mixed with 1 tbsp. powdered soup mix and 2/3 cup water
Oil for frying
KLP duck sauce
Scallions
Add 1/2 cup boiling water to other ingredients, knead by hand, cover for 20 minutes. Divide into 8 balls. If too sticky, add potato starch. Roll each ball into small pancake. Put into non-stick pan and fry (without oil) until brown spots form on each side. Save cooked pancakes.
In hot pan, add enough oil for stir-frying, add sliced mushrooms, ginger, shredded cabbage, sauté until soft. Add balsamic vinegar, starch mixture, stir until thickened. Add salt to taste and perhaps a splash of lime juice.
I was running out of ideas for my vegetarian sons for Shabbat dinner, so I invented this "Chinese" appetizer.