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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From Weight Watchers: 365-day Menu Cookbook. Makes 2 servings. A little different than what I usually see. This recipe includes brown rice. Ingredients:
1 1/2 cups shredded cabbage |
1 cup cooked brown rice |
1/2 cup grated carrot |
1/2 cup sliced scallion, divided |
1 teaspoon sesame seeds, toasted |
1 garlic clove, minced |
1/4 teaspoon minced fresh gingerroot |
1/4 teaspoon pepper |
4 eggs, beaten |
1 tablespoon soy sauce, divided |
1 teaspoon soy sauce, divided |
3/4 cup chicken broth |
2 tablespoons cornstarch, dissolved in |
1 tablespoon water |
Directions:
1. In bowl, combine cabbage, rice, carrot, 1/4 c scallions, sesame seeds, garlic, ginger, and pepper.
2. In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.
3. Drop 1/4 c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.
4. In small saucepan, combine broth, remaining 1 tsp soy sauce and 1/4 c scallions. Bring to a boil; stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.
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