Scallion Pancakes are a regular offering in Dim Sum restaurants. In Chinese they are called 蔥油餅 (Pinyin: cōng yóu bing), which translates as ‘Scallion Oil Cake’. I often order them when I am dining out, but I also make them at home quite frequently.
The typical scallion cake is basically a simple hot water dough incorporating sliced green onions that is then rolled in layers with some sort of oil or fat to achieve a characteristic flakiness. Beyond that, the essential recipe really only varies by the thickness of the finished cake and the amount of fat used in the final cooking. Some are a centimeter or so in thickness and really quite oily, but I prefer mine rolled fairly thin and pan fried with just a little fat… Continue reading “Chinese Scallion Pancakes”
Beef stir-fried with scallions is a standard in many Chinese cookery books. It is also common on many restaurant menus in the west where it frequently makes an appearance as ‘Mongolian Beef’ (even though the dish actually has little to do with the cuisine of that region).
It is a fairly easy dish to prepare and is thus amenable to all sorts of improvisations. Most restaurant versions, and many recipes you find on the Internet, are generally made with a fair amount of cornstarch-thickened sauce, mostly quite mild, and generally rather sweet. For this experiment, however, I want to depart from that model and do more of a ‘dry-fried’ dish that is somewhat sweet but also incorporates some of the more assertive flavors of western Chinese cookery… Continue reading “Beef with Cumin and Scallions”