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Elaine Yang
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Equipment

  • Mei Wok

Ingredients
  

  • 1 teaspoon of chorizo
  • 1 egg
  • 1 or 2 coins of cucumber, julienned
  • Gochujang or other hot sauce of choice
  • Fresh homemade or store bought scallion pancake (about 6” wide - we buy Imei)

Instructions
 

  • Preheat wok on medium to medium low heat. Chorizo likes to stick so lower if needed.
  • Empty chorizo into wok and break apart like ground pork or beef. Remember to remove the casing!!
  • Brown the chorizo to your liking. We like it a little crispy so we tend to cook it a little longer
  • Drain up any excess grease, there tends to be a lot. You can use a paper towel for this.
  • 5Remove the chorizo and set aside.
  • Start cooking your scallion pancakes! Follow the instructions, usually you need to cook on medium / medium low with 1 tsp of oil.
  • Cook one side until light brown, a little before completely done and flip
  • Cook the other side until completely done and shred the pancake a little. It’s hard to explain but basically take your spatula and chopsticks and while pressing on the pancake, push them towards each other from opposite side. This tears the pancake and is important for adhesion of the egg. Set aside your pancake.
  • Add oil to the wok if needed and crack an egg into the wok and let it fry a little.
  • Place then fully cooked side of your pancake over the egg and press down to let the egg break into the pancake. It’s normal for the yolk to break and ooze out.
  • Cook until you can move the combo around without breakage and flip.
  • Crisp up the back side to desired doneness!
  • Finally remove from heat, use gochujang or order (sriracha works well too) to spread over the egg side.
  • Top with chorizo (a little goes a long way) and cucumber to taste!
  • You can eat! I normally eat like. Terribly made burrito, but you can also just eat it like a torta!

Notes

Scallion Pancake with a twist?
This is inspired by a street food I used to find in Hangzhou. Ignorantly I can’t remember what it’s called... This recipe is great for the day after tacos as it is a good way to use old ingredients that can be shared with other recipes or meals. In particular this uses Chorizo and Cucumber.
We typically cook chorizo for use in a few dishes such as tacos, fried rice, chorizo potato and eggs, and this!…