INGREDIENTS

INSTRUCTIONS

SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large
bowl. Make a well in the center and pour the eggs into it. Stir just
enough to combine the ingredients. In a medium skillet set over
moderate heat, stir-fry the pork, scallions, and two-thirds of the
garlic in the sesame oil for 8-to-10 minutes, until the pork is no
longer pink; do not brown the meat. Add the asparagus, toss for  1-or-2
minutes over moderate heat, then allow the mixture to cool to  room
temperature. In a separate bowl, combine the remaining  ingredients,
except the vegetable oil, to make a dipping sauce. When  the pork
mixture is cool, stir it into the reserved batter. Heat the  vegetable
oil in a large skillet over moderately high heat until  ripples show on
the skillet bottom. Half fill a 1/4-cup measuring cup  with the batter
and drop the batter into the hot oil, evening up the  ragged edges of
the pancake. Add 3 more pancakes to the skillet,  smoothing the edges
as before, and brown them for 1-to-1 1/2 minutes  per side. Drain them
on paper towels, then keep them warm on an  uncovered platter in a 250F
oven. Fry the rest of the pancakes,  adding more vegetable oil to the
skillet if needed. Serve the  pancakes hot with the dipping sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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