Vietnamese green bean pancake

Name: Vietnamese green bean pancake
Total time: 7200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 packages Vietnamese pancake mix; 1 can coconut milk; 1/2 packages green bean; 1 onion, sliced; 2 lb pork shoulder; 2 packages golden mushroom; 2 packages abalone mushroom; 1 green onion; 30 shrimps; 1/2 lb bean sprout; 1 vegetable oil

Brian @cook_3143086

Surrey, British Columbia

Vietnamese green bean pancake

Brian @cook_3143086

Surrey, British Columbia

Saved

Ingredients

2 hours

10 servings

1 packagesVietnamese pancake mix
1 cancoconut milk
1/2 packagesgreen bean
1onion, sliced
2 lbpork shoulder
2 packagesgolden mushroom
2 packagesabalone mushroom
1green onion
30shrimps
1/2 lbbean sprout
1vegetable oil

Saved

Steps

2 hours

1

Put green bean in small pot with some water and heat approximately 10 minutes until soft
2

Cook pork shoulder in hot water and cut into slices
3

Wash and slice abalone mushrooms and separate golden mushrooms into smaller bunches
4

Wash bean sprout. Cut onion into slices. Chop green onion
5

Wash and peel shrimps
6

Mix Vietnamese pancake mix with water according to instructions and add can of coconut milk. Add chopped green onions into mixture
7

In a pan on medium heat (4-5), add some vegetable oil, a handful of onions, 2-3 shrimps and a large scoop of Vietnamese pancake mix until pan is cover
8

Add 1-2 tablespoons of green bean, 2-3 sliced abalone mushrooms, 1-2 bunches of golden mushrooms, 3-4 slices of pork shoulder, handful of bean sprout in center of pancake
9

Cover pan for 2-3 minutes to allow ingredients to cook. Uncover and flip one half over the other. Flip entire pancake to cook both sides