Green Onion Pancakes With Mu Shu Veggies
Ingredients: Green Onion Pancakes
Directions: At home: Combine flour, egg mix, sugar, salt, and pepper in a zipper-lock bag. At camp: Add sesame oil and 1 cup of water to dry ingredients and whisk or mix with a fork until smooth. Add minced green onions. Batter should be thinner than regular breakfast pancake batter. Heat oil in a non-stick frying pan over medium heat, pour about a 1/3 cup of batter into pan; spread the batter into a 6-inch circle. Cook 4 minutes or until pancake is dry and the bottom is golden brown. Turn and brown other side. Remove from pan, fold pancake in half. Yields 8 pancakes.
Ingredients: Mu Shu Veggies
Directions: At home: Mix together sugar, sherry, soy sauce, and sesame oil and package in a small plastic bottle. Package fresh veggies in separate paper bags. At camp: Rehydrate tree ears or mushrooms and freeze-dried beans. Prepare freeze-dried eggs by heating 3 Tbsp oil over medium heat and scrambling eggs gently. Set aside. Heat 2 Tbsp oil and stir-fry mushrooms, beans, canned veggies, and snow peas. Add cold rice and stir constantly for 2 to 3 minutes. Add soy-sherry mix and green onions, mix well. Add cooked eggs, and gently mix together all ingredients. To serve, smear about a tsp of Hoisin sauce on a Green Onion Pancake, spoon on veggies, and wrap the pancake around the Mu Shu Veggies like a taco.
Note: Green Onion Pancakes go great with trout. Yields filling for 8 pancakes. (Backpacker, Aug 1997. "Thai Tom Yum, Anyone?". Carol Latimer. pp 34-39.)