- 1 onion, julienned
- 1 carrot, shredded
- 1 small green pepper, julienned
- 2 eggs
- 2 scallions or Chinese garlic chives, chopped (if you have)
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 to 1 cup flour, depending on egg size
- a dash of corn starch
- soy sauce (1 tbsp oyster sauce, if you have)
- salt and 1/4 tsp white pepper, to your liking
- 1/2 tsp. five spice powder (if you have)
- vegetable oil and a little butter
- Wash the carrot and bell pepper, dry. You can use a grater, if julienning carrots is hard.
- In a large bowl, mix the grated vegetables with ¾ teaspoon of salt. Let sit for 15 minutes, and you’ll see visible veg juice at the bottom of the bowl, which we will keep.
- Now mix in the eggs, chopped scallions (if you have), ground white pepper, sesame oil, sugar (optional), and about all-purpose flour. (I tried oat flour for gluten free, in the photos).
- If you feel like you need more flour (this could depend on the size of the eggs, for example), add it 1 tablespoon at a time. The final batter should look similar to breakfast pancake batter.
- Use medium-low heat, add the vegetable oil and a little butter. If you have, sprinkle sesame seeds over the top and cook each side until lightly golden brown, about 3 minutes on each side.
- Serve with a simple soy dipping sauce, chili oil, etc.
It smells very good! And it’s all vegetables. Jessica tried it with some sour cream, like a potato latke! Would love to try to zucchini version of this (instead of just carrot and onion).