pastry dough for Chinese pancake filling (see basic pastry recipes)
1 garlic tooth
3 thin green onions
1/2 cup of cooked pork, shredded, or chicken, cut into small pieces
250 g of fresh or canned mushrooms
2 tablespoons of soy sauce
250 g of bean sprouts
2 tablespoons of oil
oil for frying
pastry dough for Chinese pancake filling (see basic pastry recipes)
1 garlic tooth
3 thin green onions
1/2 cup of cooked pork, shredded, or chicken, cut into small pieces
250 g of fresh or canned mushrooms
2 tablespoons of soy sauce
250 g of bean sprouts
2 tablespoons of oil
oil for frying
Mince the garlic well and chop the green onions into fine strips
Set aside separately
In another bowl, mix the pork, or chicken, with soy sauce
Chop the mushrooms into thin slices
Rinse the bean sprouts and drain
Have all ingredients ready, near the stove, before cooking
Heat a frying pan and add 2 tablespoons of oil
Add garlic and stir for a moment
Add green onions and stir until they start to soften (for about 10-15 seconds)
Add meats, stir and add mushrooms
Continue stirring for a few more seconds, add bean sprouts and mix well, until they are lightly cooked
Remove from heat
Place 1 large spoonful of filling in each pancake
Roll up pancakes tightly, fold the ends to the middle and insert one inside another
If desired, skewer with toothpicks
Finally, fry pancakes in plenty of oil, over medium heat, until golden brown, turning once
Drain well
Serve immediately
