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Categories:
purple cabbage carrots green onions green beans zucchini eggs flour vegetable stock soy sauce salt black pepper vegetable oil
Viewed: 69 - Published at: 3 years agoIngredients
- 1 1/2 cups purple cabbage shredded
- 1/2 cup shredded carrots
- 3 green onions chopped, green part of one reserved for garnish
- 1 cup green beans cut into 1/2-inch pieces
- 1 zucchini small, shredded
- 3 eggs beaten
- 2/3 cup gluten Bob's Red Mill, free Garbanzo Bean Flour, if you're not sensitive to gluten, you can use 3/4 cup all purpose flour
- 3/4 cup vegetable stock
- 2 teaspoons gluten free soy sauce
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 teaspoons vegetable oil
Method
- Add the vegetables to a large bowl and mix them together
- In a separate bowl, combine the eggs, stock, salt and pepper, soy sauce and flour. Whisk until smooth.
- Combine the vegetables to the batter and mix everything together
- Add 1 teaspoon of vegetable oil to a large saute pan over medium heat
- Spoon about 1/4 cup of the batter into the pan into a rounded form, about six inches in diameter. Cover and cook on one side for about 4 minutes.
- When the first side is cooked, use two spatulas to gently flip to the other side. Cover and cook for about 4 minutes. Continue until the batter is used up, adding more oil as needed.
- Garnish with green onion and the sauce of your choice, and serve warm
