Source: Diet for a Small Planet
Date tried: May 31, 2012
Yield: 6 servings
Time needed: about 15 minutes.
I used peanut oil for this, both in the batter and for frying. Peanut oil will heat to a high temperature without smoking and the flavour is an excellent companion to the cabbage bedding. For vegetables I used butternut squash.
3 cups raw sliced vegetables (carrots, broccoli, onion, cauliflower, zucchini, etc.)
Sliced tofu (optional)
1 batch pancake batter
[Note: Use two eggs to make the batter, separate the eggs, beat whites until stiff, and fold them into batter just before beginning to fry vegetables.]
Oil for frying
Spread shredded cabbage on a large platter.
Heat oil in wok or deep skillet to depth of two inches. It should be very hot but not smoking.
Drop vegetables, (and sliced tofu, if using) one by one into batter.
Transfer to hot oil. Cook, turning once or twice until golden.
Several may be done at once, but do not crowd pan.
Drain on shredded cabbage. (or on paper towel)