My husband asked for this out of the blue. I've never cooked it before but he remembers
making it at a party a long time ago. It was really great. Crunchy and light.
8 eggs, beaten
1 c. finely sliced celery
1 c. finely chopped onion
1 cup bean sprouts
1/2 c. diced fresh mushrooms
1/3 pound ground chicken
1/3 pound ground beef
1/3 pound ground pork
1/4 t. ground pepper
Sauce:
2 cubes chicken bullion
1 ½ cups hot water
1 ½ t. white sugar
2 T. soy sauce
6 T. cold water
1 ½ T. cornstarch
- Beat eggs in a large bowl.
- Cook the celery, onion and mushrooms in a fry pan until translucent adding the bean sprouts at the end for just a minute to soften slightly.
- Remove to a plate.
- Cook the chicken, beef and pork and pepper. Let cool a few minutes.
- Add the vegetables and meats to the egg mixture.
- Heat oil in a small skillet. Measure 1/2 c. of mixture and add to the hot oil in the pan. Without stirring, let bottom brown. When brown, flip the pancake and cook until the other side is brown.
- Make the sauce by dissolving the bullion in the hot water in a small saucepan.
- Add the sugar and soy sauce and blend well over medium heat.
- Stir together cold water and cornstarch in a small bowl.
- Add to the water/soy mixture and stir until thickened.
