1+1/2 cups (375 ml) canned or fresh bean sprouts
1 medium sized onion, halved and cut lengthwise into 1/16 in (2 mm) wide
strips
1 stalk celery, cut into 2 in (5 cm) lengths then cut lengthwise into 1/16
in (2 mm) wide strips
1/2 lb (225 g) thinly sliced boiled ham, cut into 2 by 1/16 inch (5 cm x 2
mm) strips
8 eggs
salt and freshly ground black pepper to taste
2 Tbs (30 ml) vegetable oil for frying
Beginning with the sauce, heat the oil in a heavy skillet over moderate
heat and cook the mushrooms until they are soft and slightly colored. Add
the chicken stock, soy sauce, and ketchup and bring to a boil over high
heat. Stir the cornstarch and water mixture to recombine it, then stir it
into the boiling sauce. Lower the heat and simmer for 2 to 3 minutes, or
until it is no longer milky. Partially cover the pan and keep the sauce
warm over the lowest possible heat.
Combine the bean sprouts (drained and patted dry if using canned), the
onion, celery, and ham in a large mixing bowl. In another bowl beat the
eggs lightly and stir in the salt and pepper. Heat the vegetable oil in a
large skillet over high heat. Stir the bean sprout mixture into the beaten
eggs and, using about 1/4 cup (60 ml) of the batter per pancake, cook three
or four pancakes at a time over high heat. Turn the pancakes after 30
seconds and fry an additional 30 seconds, until they are puffy and golden
brown. Serve immediately, accompanied by the hot mushroom sauce in a bowl
or sauceboat. Makes 12 pancakes, to serve 4 to 6.
