| Cuisine: Oriental | Type: Light Meal | Serves: 4 |
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Source:
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May 2020 issue of Eating Well |
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Attributes:
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Comments:
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Be sure to use a non-stick skillet |
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Serving Suggestions:
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If you want a touch of heat, drizzle on some sriracha. |
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Ingredients:
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3 tbs. canola oil, divided 1 pound ground pork 3 tbs. ketchup 2 tbs. reduced-salt soy sauce, divided 1 tsp. oyster sauce 2 tbs. mayonnaise 1 tsp. water 4 large eggs, lightly beaten 4 cups shredded green cabbage 1-1/4 cups thinly sliced scallions, divided 3/4 tsp. freshly ground black pepper 1/3 cup all-purpose flour Sriracha for serving |
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Instructions:
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1. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add pork and cook, breaking up with a wooden spoon, until browned and cooked through, 6-8 minutes. 2. Meanwhile, whisk ketchup, 1 tablespoon soy sauce and oyster sauce in a small bowl. Stir together mayonnaise and water in another small bowl. Set the sauces aside. 3. Transfer the pork to a large bowl and let cool for 5 minutes. Add eggs, cabbage, 1 cup scallions, pepper and the remaining 1 tablespoon soy sauce, stir until well combined. Add flour and stir until combined. (We usually add a pinch or two of salt at this point.) 4. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add the cabbage mixture and press evenly and firmly into the pan to form a pancake. Cook, undisturbed, until well browned on one side, about 5 minutes or so. Remove from the heat. Using a large plate or sheet pan, cover the pan and flip it over. Slide the pancake back into the pan to cook the second side. Cook until well browned on the bottom, another 5 minutes or so. 5. Drizzle the pancake with the two sauces and Sriracha, if desired. (Do it!). Sprinkle with the reserved scallions and serve. |
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Related recipes:
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None |
2021-03-22