Egg and Celery Pancake Recipe
Quick-making egg celery pancake – nutritious and perfect for your breakfast.
Prep time: 3 minutes
Cook time: 5 minutes
Utensils:
Wok, bowl, serving plate.
Serves 2
Ingredients:
1-2 eggs, beaten, whisked lightly in a bowl
1 tbsp. minced garlic cloves
2 stalks celery, rinse well, chopped fine
1 tbsp. flour
1 tbsp. chicken essence
2 tbsps. light soy sauce
1 tbsp. rice vinegar
1 tsp. salt, or to taste
2 tbsps. vegetable oil for stir-frying
Directions:
1. Add 1 tbsp. water and 1 tbsp. flour into the egg mixture, stir to make a paste.
2. Add chopped celery, 1 tbsp. chicken essence, 1 tsp. salt, and 1 tbsp. light soy sauce into it, mix well.
3. Preheat a wok over high heat for 30 seconds before adding 2 tbsps. vegetable oil, when hot, pour into the flour paste, pan fry over medium high heat.
4. Turn over to fry the other side when one side has cooked.
5. Make sauce by combine 1 tbsp. light soy sauce, 1 tbsp. rice vinegar, and minced garlic cloves.
6. When finished, serve hot with the sauce if desired.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 9.16 g |
| Total fat: 6.04 g |
| Carbohydrate: 1.6 g |
| Calories: 98 kcal |
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