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3
1
2
1
1
/4 pound ground beef
/2 pound ground pork
/3 cup chopped green onions and tops
teaspoon minced fresh ginger root
clove garlic, pressed
Prepare oriental pancakes (recipe follows).
Combine cornstarch, soy sauce, and sherry in a
large bowl. Add beef, pork, green onions,
ginger, and garlic; mix until thoroughly
combined. Spread 1/2 cup meat mixture evenly
over each pancake, leaving about a 1/2-inch
border on 1 side. Starting with the opposite
side, roll up pancake jelly-roll style. Place
rolls, seam-side down, in single layer, on
heatproof plate; place plate on steamer rack.
Set rack in large pot or wok of boiling water.
Cover and steam 15 minutes. Just before
serving, cut rolls diagonally into quarters.
Oriental Pancakes:
Beat 4 eggs in a large bowl with wire whisk.
Combine 1/2 cup water, 3 tablespoons
cornstarch, 2 teaspoons soy sauce and 1/2
teaspoon sugar substitute; pour into eggs and
beat well. Heat an 8-inch omelet or crepe pan
Over medium heat. Brush bottom of pan with 1/2
teaspoon canola oil; reduce heat to low. Beat
egg mixture; pour 1/4 cupful into skillet,
lifting and tipping pan from side to side to
form a thin round pancake. Cook about 1 minute
or until firm. Carefully lift with spatula and
transfer to sheet of waxed paper. Continue
procedure, adding 1/2 teaspoon oil to pan for
each pancake. Makes 6 pancakes.
Serves 6
Tortilla Stack Tampico-
-1/4 cup shredded cooked chicken
1
1
package taco seasoning
1
1
8
2
cup water
can (8 ounces) tomato sauce
medium whole-wheat tortillas
cups grated Monterey Jack cheese or Cheddar
cheese
1
can (4 ounces) whole green chilies, rinsed
5
9
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