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Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 slicesJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 slices
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 slices
Yield:
4 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonscanola oil, divided1poundground pork3tablespoonsketchup2tablespoonsreduced-sodium soy sauce, divided1teaspoonoyster sauce2tablespoonsmayonnaise1teaspoonwater4largeeggs, lightly beaten4cupsshredded green cabbage1 ¼cupsthinly sliced scallions, divided¾teaspoonground pepper⅓cupall-purpose flourSriracha for serving
Cook Mode(Keep screen awake)
Ingredients
3tablespoonscanola oil, divided
1poundground pork
3tablespoonsketchup
2tablespoonsreduced-sodium soy sauce, divided
1teaspoonoyster sauce
2tablespoonsmayonnaise
1teaspoonwater
4largeeggs, lightly beaten
4cupsshredded green cabbage
1 ¼cupsthinly sliced scallions, divided
¾teaspoonground pepper
⅓cupall-purpose flour
Sriracha for serving
DirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork and cook, breaking up with a wooden spoon, until browned and cooked through, 6 to 8 minutes.Meanwhile, whisk ketchup, 1 tablespoon soy sauce and oyster sauce in a small bowl. Stir together mayonnaise and water in another small bowl. Set the sauces aside.Transfer the pork to a large bowl. Let cool for 5 minutes. Add eggs, cabbage, 1 cup scallions, pepper and the remaining 1 tablespoon soy sauce; stir until well combined. Add flour and stir until combined.Heat the remaining 2 tablespoons oil in the pan over medium heat. Add the cabbage mixture and press evenly in the pan. Cook, undisturbed, until well browned on one side, about 5 minutes. Remove from heat. Place the bottom of a baking sheet on top of the pan. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert the pancake onto the baking sheet. Slide the pancake back into the pan. Cook until browned on the bottom, about 5 minutes more.Drizzle the pancake with the sauces and Sriracha, if desired, and sprinkle with the remaining 1/4 cup scallions.Originally appeared: EatingWell Magazine, May 2020
Directions
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork and cook, breaking up with a wooden spoon, until browned and cooked through, 6 to 8 minutes.Meanwhile, whisk ketchup, 1 tablespoon soy sauce and oyster sauce in a small bowl. Stir together mayonnaise and water in another small bowl. Set the sauces aside.Transfer the pork to a large bowl. Let cool for 5 minutes. Add eggs, cabbage, 1 cup scallions, pepper and the remaining 1 tablespoon soy sauce; stir until well combined. Add flour and stir until combined.Heat the remaining 2 tablespoons oil in the pan over medium heat. Add the cabbage mixture and press evenly in the pan. Cook, undisturbed, until well browned on one side, about 5 minutes. Remove from heat. Place the bottom of a baking sheet on top of the pan. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert the pancake onto the baking sheet. Slide the pancake back into the pan. Cook until browned on the bottom, about 5 minutes more.Drizzle the pancake with the sauces and Sriracha, if desired, and sprinkle with the remaining 1/4 cup scallions.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork and cook, breaking up with a wooden spoon, until browned and cooked through, 6 to 8 minutes.
Meanwhile, whisk ketchup, 1 tablespoon soy sauce and oyster sauce in a small bowl. Stir together mayonnaise and water in another small bowl. Set the sauces aside.
Transfer the pork to a large bowl. Let cool for 5 minutes. Add eggs, cabbage, 1 cup scallions, pepper and the remaining 1 tablespoon soy sauce; stir until well combined. Add flour and stir until combined.
Heat the remaining 2 tablespoons oil in the pan over medium heat. Add the cabbage mixture and press evenly in the pan. Cook, undisturbed, until well browned on one side, about 5 minutes. Remove from heat. Place the bottom of a baking sheet on top of the pan. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert the pancake onto the baking sheet. Slide the pancake back into the pan. Cook until browned on the bottom, about 5 minutes more.
Drizzle the pancake with the sauces and Sriracha, if desired, and sprinkle with the remaining 1/4 cup scallions.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)539Calories37gFat19gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
