The crispy and tasty Napa Cabbage and Mushroom Pancakes are so delicious and low in calories. They can banish tiredness, strengthen the immune system and prevent you from catching a cold. They take just 10 minutes to prepare and are so quick and easy that you'll want to eat them every day.
Ingredients
- 100 g (1 cup) all-purpose flour
- 30 g cornstarch
- 1/4 napa cabbage, sliced
- 3 shiitake mushrooms, sliced
- 100 ml water
- 2 eggs
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 50 ml water
- 1 tsp sesame oil
- some chili powder or sesame oil
Instructions
- Take the mushroom out of the freezer 5 minutes beforehand, then it is easy to cut.
- Wash and cut the Napa cabbage into bite-sized pieces.
- Slice the mushrooms and set aside.
- Combine all ingredients in a large container.
- Heat the pan to medium heat. Add 3 tablespoons of sesame oil.
- Fry both sides in the pan for 2 minutes.
- Mix all the ingredients for the dipping sauce on a dipping plate.
- Ready to serve.
Video
Tips & Notes:
- I use frozen fresh shiitake mushrooms. Frozen mushrooms contain more nutrients, polysaccharides and various amino acids and have a better anti-cancer effect.
- Napa cabbage contains B-carotene. Cooking with oil can improve the absorption of B-carotene. B-carotene can improve immunity.
- The simultaneous consumption of Napa cabbage with sesame seeds (or sesame oil) can resist oxidation and lower cholesterol levels.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
