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Prep time: 20 minutes
Cooking time: 20 minutes
Yields: 6 large torta/pancakes

12 oz beansprouts
1 1/2 cups chopped cabbage
1 cup water
1 small zucchini, grated and water squzeed off zucchini
1 cup chopped green onions/scallions
1 package extra firm tofu, liquid squeezed off and crumbled.
3 tbsp sesame oil
2 tsp ground pepper
2 tsp salt
1 tsp sugar
1/2 cup all purpose flour
5 eggs beaten

Sauce:
3 cups chicken stock
1/4 cup oyster sauce
2 tbsp soy sauce
ground pepper
3 tbsp cornstarch dissolved in 1/4 cup water -

Place bean sprouts and cabbage in two separate bowls.
Pour 1/2 cup water in each bowl with bean sprouts and cabbage.
Place in microwave on high and cook for 2 minutes.
REmove the water, squeeze water from the vegetables and cool down.
Combine all the vegetables in a bowl with all the ingredients.
The consistency has to be a pancake batter.
Pre heat enough cooking oil in. a wok to about 350 F.
Ladle a good amount of the batter and fry until brown - 2 to 2 1/2 minutes on one side.
Turn it over and cook for another 2 to 3 minutes.

Sauce:
Combine stock,oyster sauce, soy and ground pepper.
Bring to a boil.
Slowly add cornstarch and keep whisking until sauce is thick,

Drizzle sauce on top of the pancakes.
Serve right away with steamed rice.

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