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Savory Vietnamese Pancakes
These savory Vietnamese pancakes have a delicious goodness that is unmistakeable. The flavors and colors of this dish will put a smile on your face!
Prep Time: 00:10
Cook Time: 00:35
1 celery stalk
5 oz baby bok choy
3 oz. radish
1 garlic clove
2 tbsp tamari
2 tsp sesame oil
1 tbsp mirin
2/3 cup rice flour
1/4 tsp turmeric
1 oz pea shoots
1 oz mixed greens
1Rinse & dry the celery, bok choy, scallions and radishes. Thinly slice all the veggies and set aside, reserving a few of the chopped scallions. Mince the garlic and add to the bowl, mixing to combine.
2In a medium bowl, mix the tamari, sesame oil, miring & reserved scallions. Whisk to combine.
3Preheat your oven to 225 F. In a medium bowl, mix the rice flour with 2 cups of water and turmeric. Whisk batter until it's smooth and there are no lumps. Set the bowl to the side.
4Place a medium NON-STICK skillet over medium high heat with 1 TBSP oil. After the oil has heated up and is hot, add half the vegetables to the skillet, season with salt & pepper and cook until softened, about 5 mins. Spread the vegetables evenly across the entire pan and add half the pancake batter, tilting it to ensure the entire bottom of the pan is covered.
5In a large bowl, toss the pea shoots with the mixed greens. In the pan, fold the pancake in half and gently slide onto a baking sheet. Keep the first pancake warm in the oven while you cook the 2nd pancake.
6Divide the pancakes between 2 plates and top with the greens. Drizzle with tamari dressing.
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