Taiwanese•quick
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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Heat 2 tbsp of vegetable oil in a pan/wok
- 2
Stir-fry cut-up taiwanese sausages until 70% cooked
- 3
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
- 4
Add the onions, carrots, cabbage, and salt to the wok and stir-fry on high heat until the ingredients soften. About 2 minutes
- 5
add the scallion pancake strips
- 6
drizzle vegan mushroom oyster sauce and white pepper
- 7
Stir-fry and mix all the ingredients in the pan together
- 8
Remove from heat and add the Thai basil leaves