Preparation:
To make the sauce, dissolve cornstarch in cold water. Add soup or stock and soy sauce. Cook until clear and thickened.
To prepare the pancakes, cut meat into small strips. Slice bamboo shoots finely and then into strips 2 inches long. Peel chestnuts, slice finely, and cut the eggs and salt and beat together lightly.
Drop egg mixture into hot oil from tablespoon to make individual pancakes. Brown on both sides and remove to a hot platter to keep warm. Pour on hot sauce and serve.
Variations: Use other vegetables to replace the bamboo shoots and/or water chestnuts. Try bean sprouts, chopped green pepper, or onion. |
