Name: Green Bean and Scallion Pancake
Total time: 30 min
Yield: 4
Ingredients: ¾ cup all-purpose flour; ¾ cup club soda (plus 2 tablespoons chilled); 1 teaspoon baking powder; ½ teaspoon kosher salt; ½ teaspoon toasted sesame oil; 2 tablespoons canola oil; 12 ounces green beans (thin trimmed); 6 scallions (plus sliced scallions for garnish cut into 3-inch lengths); 1 hot red chile (thinly sliced); Soy sauce (for serving)

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RCourson

06/23/2020

This is not an easy at home riff on a Chinese scallion pancake, swapping out the dough for a user friendly batter. This is just a tweak of a very Korean dish by a white man not giving any credit where due. Even his preference for the absent red Fresno chili speaks to the Korean origin, as red chilis are often included for color as well as flavor. Sure, using whatever extra veggies you have around in this might be thrifty, but it isn’t simplified Chinese cooking . This is Korean(ish) food, a pajeon with green beans. Do better. Credit your sources and inspirations.

StopRacism

06/23/2020

You’ve had a white guy completely change a Chinese dish without context. Instead of dough, he used batter. Instead of scallions, he used green beans. Did this guy do any research or consult any Chinese folks?

ChloeAnderson

06/29/2017

This looks healthy but at the same time not healthy.

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Green Bean and Scallion Pancake

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