Among Orientals, tokens of food are exchanged on any day for no reason. It is not the muffin or cookie kind but usually are homecooked food meant for a family meal.
A dear Chinese neighbour gave me some choi sum pancakes one time and I immediately fell in love with it. She graciously shared her brief instructions after which she gave me a bunch of fresh choi sum. They supply Asian vegetables to the restaurants so they always had a few extras at home.
Choi sum is a Chinese vegetable with dark green leaves, hollow stems and yellow flowers. It belongs to the mustard family but it is mild in flavour.
Although this is called a pancake because it is round and flat, the amount of flour is just enough to bind the rest of the ingredients. This is one pancake that is packed with flavour and nutrients.
2 bunches of spring onions
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1/2 c. flour
cooking oil for frying
Heat up 3 tbsps. of oil in a frying pan. Add the onions and garlic and stir fry until the onions are soft and translucent. Add the chicken meat and add the oyster and soy sauces and cook for 3 minutes.
Add the chopped choi sum and spring onions and stir fry for 2 minutes. The vegetables do not need to fully cook. It will finish cooking when it is made into pan cakes.
Transfer this mixture to a mixing bowl and add the eggs and the flour. Mix thoroughly.
Heat up a clean pan and add 3 tbsps. of cooking oil. Add half of the choi sum mixture and fry on medium heat, covered. Fry for 5 minutes on each side until browned. Fry the rest in the same way. Cut into wedges and serve.
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