Hot and Sour Stewed Pancake Strips
A comforting, quick soup featuring shredded pancakes simmered in a spicy, tangy broth with vegetables and seaweed.
Story
This dish is a brilliant way to use up leftover pancakes or flatbreads. By shredding them and simmering in a hot and sour broth, the texture becomes soft and chewy, absorbing all the delicious flavors. It comes together in minutes for a satisfying meal.
Ingredients
Cooked multi-layer pancake (or leftover flatbread)
2 pieces
Chicken stock or water
4 cups
Green onions
2 stalks
Leafy greens (bok choy or spinach)
1 cup
Dried wakame seaweed
2 tablespoons
Light soy sauce
1 tablespoon
Chinese black vinegar
2 tablespoons
White pepper
1/2 teaspoon
Salt
to taste
Cooking oil
1 tablespoon
Instructions
1
Prep the ingredients
Slice the cooked pancakes into thin strips about the width of a noodle. Finely chop the green onions. Wash and chop the leafy greens into bite-sized pieces.
2
Sauté aromatics and toast the pancake
Heat the oil in a pot over medium heat. Add the chopped green onions and stir-fry until fragrant. Toss in the pancake strips and drizzle with the soy sauce. Stir-fry for 1-2 minutes to lightly coat and toast the pancakes.
3
Simmer the broth
Pour in the chicken stock (or water). Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for a few minutes to soften the pancake strips.
4
Season and add vegetables
Stir in the black vinegar, white pepper, and salt to create the hot and sour flavor profile. Add the leafy greens and the dried wakame seaweed. Cook for another minute or two until the greens are wilted and the seaweed has rehydrated. Serve hot.
