Stir-fry "Fried pancake" with mixed vegetables

Ingredients

20g dried mushroom (soaked and cut into thin slices )

5g black fungus ( soaked and cut into thin slices )

20g dried prawn ( soaked )

50g brussel sprouts/ cabbage( cut into thin slices)

50g carrot ( cut into thin strips )

2 shallots ( cut into thin slices)

1 cup all purpose flour

1/3 cup hot water

40ml cold water

1 tbsp oyster sauce

1 tbsp light soya sauce

pinch of salt

dash of pepper

some oil

Preparation

1. Add 1/3 cup hot water to the flour slowly. Stir as you add in the water.

2. Add in 40 ml cold water and knead until a smooth dough is formed. Set aside for 30 minutes.

3. Divide the dough into two portions. Roll each portion into very thin sheet.

4. Heat up a non-stick saucepan. WITHOUT oil, cook the pancake.

5. Turn over to cook the other side. Make sure both sides are cooked.

6. Cool and cut the pancake into rectangular shapes. Set aside.

7. Heat up 3 tbsp oil in saucepan and stir fry the shallot until fragrant. Add in the dried prawn and stir fry for a while.

8. Put in the mushroom, black fungus, carrot, brussel spouts, oyster sauce, light soya sauce, salt and pepper. 

9. Add in 20 ml water and stir fry for 5 minutes.

10. Add in the pancake and stir fry for 3 minutes. 

11. Dish out to serve.