Green Bean and Scallion Pancake

Food & Wine's Justin Chapple turns one of his favorite Chinese takeout appetizers on its head in this riff on a scallion pancake. To give it more heft and flavor, he adds plenty of green beans to the batter, as well as slices of spicy hot red chile.

  • Total Time:
  • Servings: 4

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Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup plus 2 tablespoons chilled club soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons canola oil
  • 12 ounces thin green beans, trimmed
  • 6 scallions, cut into 3-inch lengths, plus sliced scallions for garnish
  • 1 fresh hot red chile, thinly sliced
  • Soy sauce, for serving

How to make this recipe

  1. In a medium bowl, whisk the flour with the club soda, baking powder, salt and sesame oil.
  2. In a 12-inch nonstick skillet, heat the canola oil. Add the green beans and scallion pieces and stir-fry over moderately high heat until crisp-tender, about 5 minutes. Stir in the red chile and pour the batter evenly on top. Cook over moderate heat until browned on the bottom, about 5 minutes. Slide the pancake onto a plate, then invert it into the skillet and cook until browned on the second side, 3 to 5 minutes longer. Transfer to a platter and cut into wedges. Garnish with sliced scallions and serve with soy sauce.
Contributed By Photo © Eva Kolenko Published July 2016

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