Scallion Pancakes

I began to feel intimidated about making my next Asian cooking adventure. Would it even begin to look like the photo? Although good, my last meal looked . . . well like a disgusting clear blob of noodles. I am committed to making those cellophane noodles again, and again, until they look like the recipe photo. On to the next Asian food . . .

I decided to make the Scallion Pancakes as they looked easy, light, and great for a Saturday afternoon lunch before heading out for our big night on the town to see our first of 6 selected films at the Cleveland International Film Festival. This is another one of those 30 minute meals, actually minus 10. The pancakes, although basic and simple, are good enough to eat alone (flour, salt, egg, toasted sesame oil, red pepper, green onion, and cilantro). With the dipping sauce, these pancakes are AMAZING! I never imagined how one could spruce up a basic soy sauce with mirin (sweet wine), and toasted sesame oil, and make it so alive. This was quite a welcomed change from the typical hot, spicy sauces and dips we were accustomed to with these recipes.

Another incredible recipe from my Asian purchase which turned out very well. I have to admit these recipe are very healthy too. Of course it's no secret the Asian diet is more healthy than the typical American diet. In fact, we have been both losing weight incorporating more Asian foods into our diet.

Oh . . . I have to give all the photo credits to my husband. Although I took some photos, the photos I have been posting are Bryan's - all the best ones. Prior to our China trip in September, Bryan received some excellent camera tips from our friend, Jennifer. Jennifer claims to be an amateur photographer, however my opinion is that she is more than that. Kudos to Bryan.