Weekday Vegetarian: Enoki and Chestnut "Duck" With Green Onion Pancakes
Photo: Kelly Rossiter
I'm doing so much cooking these days between this new vegetarian column and my regular posts on Planet Green that I have enlisted the help of Rebecca Vandevelde to make a meal a week for me. She's a vegetarian with a bend towards adventuresome foods. It's an interesting experience for me, because I get to taste all kinds of wonderful foods that I might not have thought of making myself. It's also pretty fantastic to sit at my own dining table and eat home made food that I didn't prepare.She made us green onion pancakes filled with enoki mushrooms and water chestnuts that were really delicious. These were reheated in the oven, and the pancakes got a bit stiff, which made them a hard to photograph, but we ate every scrap of them and totally enjoyed them.
Enoki and Chestnut "Duck" With Green Onion Pancakes
For the filling:
1/4 c soy sauce
1/4 c mirin
splash sesame oil
1 T brown sugar
1lb enoki mushrooms
1/2 lb water chestnuts, peeled and diced into matchsticks.
1. Mix soy sauce, mirin, sesame oil and brown sugar together in a bowl. Add mushrooms and water chestnuts and marinate for a few hours or overnight.
2. Place mushrooms and chestnuts in a pot along with the marinade and simmer on low heat for 45-60mins, or until mushrooms are soft but retain their shape, and chestnuts are cooked through and tender.
For the pancakes:
2 c flour (she used about half all-purpose and half besan, which is chickpea flour, to give a nuttier flavour and denser texture)
as many chopped green onions as you can handle
3/4 c hot water
1/4 t salt
1 T vegetable oil
1. Toss the chopped onion in the flour, and then add the rest of the ingredients and blend just until it comes together into a ball of dough. Knead the dough 5 mins and leave to rest for 30 mins. Separate into fist-sized balls, and roll out into flat pancakes. Let rest for 20 minutes. Fry in hot oil 1-2 minutes per side, or until each side is golden brown and cooked through, but not yet crispy. Drain on paper towel and sprinkle with salt.
2. Serve the mushrooms rolled into the pancakes, or serve separately and let guests make their own.
Recipe courtesy of Rebecca Vandevelde
More Weekday Vegetarian Recipes
Weekday Vegetarian: Book Review of In the Green Kitchen by Alice Waters
Weekday Vegetarian: Tofu and Wild Mushrooms
Weekday Vegetarian: Book Review of The Conscious Kitchen by Alexandra Zissu