Jian Bing (Chinese pancakes `` Street food '')

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Jian Bing (Chinese pancakes `` Street food '')

Jian Bing is one of China's most popular street breakfasts. These crispy pancakes are characterized by bold contrasts in flavor and texture. I offer you here an entirely vegetable version of this real Chinese treat.

 

Jian Bing (Chinese pancakes `` Street food '')

Preparation time: 1 hour
Makes 8 pancakes

 

 

INGREDIENTS

Chinese spicy nut filling


2 tablespoons olive oil, divided
2 cups of organic walnuts from Europe
1/3 cup tamari sauce
1 teaspoon of 5 Chinese spices powder
2 cups cooked black beans, rinsed and drained

 

Pancake batter

1 cup of vegetable milk of your choice
3 / 4 cup of gluten-free flour
1/2 cup of water
2 flax eggs
1 pinch of salt
Coconut oil for the pan

 

Crepe filling


1/4 cup black bean and garlic sauce
1/4 cup sweet pepper paste
1/2 cup thinly sliced ​​green onions
1 / 4 cup of organic walnuts from Europe finely chopped
4 teaspoons of toasted sesame seeds
1/2 cup of nori seaweed in strips

 

Pickled coleslaw


2 tablespoons of rice vinegar
1 teaspoon of pure maple syrup
1 teaspoon of sesame oil
2/3 cup each: shredded red cabbage, collard greens and carrots
1 tablespoon chopped fresh cilantro
Lime wedges for garnish

 

PREPARATION

 

  1. In a food processor, combine 1 tbsp of olive oil and the ingredients for the Chinese spicy nut filling.
  2. Toss until a crumble forms, scraping the sides as needed.
  3. Heat 1 tbsp of oil over medium heat in a large skillet.
  4. Add the spicy Chinese nut crumble and cook for 10 minutes, stirring frequently and breaking up the mixture with a spatula. The mixture should be golden and crumbly in texture resembling ground beef. Put aside.
  5. Prepare the pancake batter: Whisk together the nut milk, flour, water, flax eggs and salt in a medium bowl to form a very thin batter, adding water if necessary.
  6. Combine black bean and garlic sauce and sweet pepper paste in a small bowl.
  7. Whisk together the vinegar, maple syrup and sesame oil in a small bowl.
  8. Add the vegetable salad and toss to coat.
  9. Heat a medium pan over medium-low heat and brush lightly with coconut oil.
  10. Pour 1/4 cup of the pancake batter into the pan, tipping quickly in a circle to distribute evenly over the bottom and part of the sides of the pan. Bake 2 minutes or until the dough is almost set on the top.
  11. Liberally brush the pancake with melted coconut oil and sprinkle with 1 tablespoon green onions, 1 1/2 teaspoon nuts and 1/2 teaspoon sesame seeds, pressing lightly with the back of a spatula.
  12. Carefully turn over.
  13. When cooked, brush the pancake with 1 tbsp of the black bean and chili sauce mixture, then top with a 1/3 cup of the Chinese spicy nut filling and 1/3 cup of the coleslaw. marinated on the surface, then sprinkle with 1 tablespoon of nori strips.
  14. Fold in half, then in half again.
  15. Place in a very large covered skillet over low heat to keep warm. Repeat with remaining dough, inner toppings and outer filling.
  16. Serve hot with lime wedges.

 

Bon appétit!

 

 

Caroline
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  • Caroline Bisaillon
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