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Potato Pancake with Greens, Beef, and Egg Whites


Potato Pancake with Greens, Beef, and Egg Whites
1 pound dried potato slices or shreds, soaked in warm water for an hour, drained, the water squeezed out and discarded
2 Tablespoons potato starch
1 teaspoon salt
1/4 cup vegetable oil
1/4 teaspoon ground Sichuan pepper or five-spice powder
3 Tablespoons hand-shredded fresh or dried and reconstituted beef
1/4 pound fresh spinach, shredded, then blanched for half minute, drained, all water squeezed out
1 egg white
salt and ground white pepper, to taste
1. Mix drained potato slices or shreds with the potato starch and salt. Press these onto a plate formed into a circle.
2. Heat a wok or fry pan, add the oil, and slide the potato pancake into the oil frying until light tan. Turn over and fry the other side, remove from the pan and drain on a paper or cloth towel, then cut into four to eight triangular sections, and place on a serving plate keeping it warm in an oven or wrapping it in aluminum foil.
3. Reheat the oil.
4. Mix the beef with the ground pepper and fry it for one minute, add the spinach and stir-fry this mixture for half minute or until heated thoroughly.
4. Mix egg white with salt and pepper, and add it to the meat mixture being sure to keep the heat high, stir-fry just until the egg white sets. Then pour this over the potato and serve.

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