Congee & “Scallion Pancakes”
Congee is best served with an accompaniment such as these improvised “scallion pancakes,” which evoke the flavor the real thing but take only moments to assemble.
Ingredients
- Scallions, chopped
- Vegetable oil, for pan
- Soft tacos or tortillas, naan, or flatbread
- Congee
Preparation
Heat chopped scallions in a lightly oiled pan, place a warmed soft taco on top. Press, flip and fold. That’s it! The aroma is evocative, the taste even better. You can also use tortillas, pita, naan or flatbread. Serve with congee.
Leslie Yu
Born in Shanghai and based in New York, Leslie is best known for her dual persona of artist and culinary enthusiast. She considers cooking an art, not a science. Author of three books on Chinese watercolor painting, her favorite subjects are vegetables; both to paint and to eat. Her eclectic taste and innovative cuisine are informed by her world travels. Her past life included teaching Creative Chinese Cooking from Maine to Mexico. Please visit ww.inkplaypress.com
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