Directions:
- Combine the dipping sauce ingredients and stir until the sugar is dissolved.
- Set aside.
- Whip together the rice flour, eggs, water, and salt to make a thin batter.
- Let stand 10 minutes
- Strain to remove any lumps.
- Sauté the mushrooms in 1 tbsp (15 mL) hot oil until tender.
- Cool.
- In a well-seasoned 10-in sauté pan or, preferably, a nonstick pan, heat 2 tsp of the remaining oil until very hot.
- Add about 2 1/2 oz of the batter and swirl it around to cover the bottom of the pan.
- Add one-sixth of the mushrooms and snow peas.
- Cover and cook 1 minute.
- Remove the lid and add one-sixth of the bean sprouts and scallions.
- Cook uncovered until the pancake is crisp.
- Slide the pancake onto a dinner plate.
- Repeat with the remaining batter and vegetables.
- Serve with dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.06 Kcal (666 kJ) | ||
| Calories from fat | 54.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 9% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 1288.2mg | 54% | |
| Potassium | 237.67mg | 5% | |
| Total Carbs | 18.86g | 6% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 8.57g | 17% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 82.72 Kcal (346 kJ) | ||
| Calories from fat | 28.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 9% | |
|---|---|---|---|
| Cholesterol | 42.56mg | 27% | |
| Sodium | 669.92mg | 54% | |
| Potassium | 123.6mg | 5% | |
| Total Carbs | 9.81g | 6% | |
| Sugars | 1.77g | 14% | |
| Dietary Fiber | 1.45g | 11% | |
| Protein | 4.46g | 17% | |
| Vitamin C | 3.9mg | 13% | |
| Iron | 0.7mg | 8% | |
| Calcium | 19.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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