Green Onion Pancakes With Stir-Fried Mushrooms

1. 1

   Place flour and a pinch of salt in a large bowl. Add 1/3 cup boiling water and 2 tsp of oil; stir until dough starts to come together.

2. 2

   Tum out dough onto a floured surface; knead for 5 mins or until dough is smooth and elastic. Cover with a tea towel and let stand for 20 mins to rest.

3. 3

   Divide dough in half; roll each half out into a rectangle, 1/8 inch-thick. Sprinkle with 1 of the chopped green onions; tightly roll up to form 2 logs. Cover with a tea towel and let stand for 20 mins to rest.

4. 4

   Cut each log into 6 pieces; shape into balls. Roll out each ball on a lightly floured surface to 1/8 inch-thick round.

5. 5

   For each pancake, brush a large nonstick skillet with 2 tsp of oil. Place on medium heat. Cook pancake for 2 mins each side or until golden and cooked. Remove from skillet; keep warm.

6. 6

   Heat 1 tbsp oil in skillet on high heat; swirl to coat surface. Stir-fry mushroom for 3-4 mins or until browned. Add garlic; stir-fry for 30 seconds or until fragrant. Remove from heat; stir in oyster sauce.

7. 7

   Serve warm pancakes with mushrooms and remaining 2 chopped green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.