INGREDIENTS

INSTRUCTIONS

This delightful dish is an innovative and economical way to serve a
do-it-yourself-style appetizer or main-dish. It is usually presented
in a special lacquered wood or china tray with the required number of
compartments.  It is just as effective served on a tray in small  bowls
or dishes.  The pancakes can be made in advance and kept  refrigerated
until needed, and many of the fillings can also be  prepared ahead of
time for convenience.  Sift the flour into a mixing bowl and make a
well in the center. Add  the beaten egg, water, milk and seasonings and
beat until smooth,  then set aside for 20 minutes.  Drain the Chinese
mushrooms, reserving the liquid. Discard the stems,  then squeeze out
as much water as possible from the caps and shred  them very finely.
Place in a small pan and simmer for 6 minutes with  2 tablespoons soy
sauce, 2 teaspoons sugar and enough reserved water  to just cover.
Drain well.  Peel the carrot; cut lengthwise into thin strips, then
into fine  shreds. Cut the shreds into 1-inch lengths. Heat a small
pan, add a  very little vegetable oil and a few drops of sesame oil and
stir-fry  the carrot until softened but still uncolored.  Add a little
salt,  pepper and soy sauce and remove from the heat. Rinse out the
pan.  Peel and grate the radish and cook in the same way as the carrot,
omitting the soy sauce.  Trim the green onions, cut into short  lengths
and shred finely. Stir-fry briefly in vegetable oil until  just
softened.  Beat the egg whites until slightly frothy, adding a very
small pinch  of salt and pepper.  Rub a small omelet pan or a
well-seasoned wok  with oil and pour in the egg. Tilt the pan so that
the egg runs  thinly over as wide an area as possible.  Cook until firm
but not  colored on the underside, then flip over and cook the other
side  briefly. Repeat this with the egg yolks, taking care to cook them
gently so they do not burn. Cut into narrow shreds, then cut  crosswise
into short lengths.  Very thinly shred the kim chee, squeezing to
remove as much liquid as  possible.  Cut the beef into paper-thin
slices (having it partially  frozen makes this easier, then cut
crosswise into very thin shreds.  Heat a little vegetable oil and
sesame oil together in a pan or wok  and stir-fry the beef until it
changes color, then splash in 1  tablespoon soy sauce, a sprinkle of
salt, pepper and sugar and a  little extra sesame oil.  Toast the
sesame seeds in a dry pan over moderate heat until they turn  golden
and begin to pop.  Remove, cool slightly and grind to a fairly  fine
powder.  Mix the sauce ingredients together and divide among several
dishes.  Rub the omelet pan or wok again with oil. Pour in a large
spoonful of  the batter and cook until the underside is golden and
small bubbles  appear on the surface.  Flip over and cook the other
side. Continue  to cook pancakes over medium heat until batter is used
up, stacking  the pancakes under a cloth.  Serve the pancakes and
fillings at room temperature on a tray with the  dipping sauce.  Typed
by Syd Bigger.

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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 49.1mg
Sodium: 341.4mg
Potassium: 263.5mg
Carbohydrates: 29.9g
Fiber: 1.8g
Sugar: 4.2g
Protein: 13.6g