Name: Chinese Pancake
Total time: 35 min
Yield: Serves 2–4
Cuisine: Chinese
Ingredients: 2 tablespoons plus ½ cup light-tasting olive or avocado oil; ½ teaspoon salt; 1 teaspoon toasted sesame oil; ⅛ teaspoon crushed red pepper flakes; green scallion tops, cilantro leaves; 1 teaspoon Chinese five-spice powder; 1 tablespoon unseasoned rice vinegar; 1 clove garlic; 1 large egg yolk; ¼ teaspoon salt; 1 teaspoon salt; ½ teaspoon toasted sesame oil; 8 large eggs; 4 scallions; 1 tablespoon lemon juice; 4 teaspoons extra-virgin olive oil; 8 ounces cooked salad shrimp; ¼ teaspoon cayenne pepper; 2 teaspoons coconut aminos; 1 pound zucchini

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
35 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

There is nothing authentically Chinese about this recipe. In fact, I’m not even sure why I decided to call it a Chinese pancake, except that it just felt right. This dish is a collision of the concepts of “omelet” and “pancake.” It’s sort of like egg foo yong, but with the zucchini noodles as a key ingredient, it becomes its own kind of thing. Loaded with umami, this sorta-pancake is simultaneously supple and solid. Don’t skip the super secret sauce!