Asian Fajitas

As I was experimenting with making my own version of scallion pancakes, I came up with something really more like a crepe that is both sturdy and soft – perfect to wrap around a saucy vegetable filling, like mu shu vegetables.  Since I’ve never actually had mu shu vegetables and used only what was readily available in my pantry, here’s my version…it’s as simple as a stir fry with a few optional embellishments, plus easy-to-make, yet sort of fancy, wrappers with a bit of an Asian flare.  I added egg and baked tofu to the filling, but you can leave it as is or add any protein you like.  We really love the scallion pancakes and the flavors blend very well with the filling, but if you are pressed for time, you can certainly serve this over grains or with noodles, or with some kind of pre-packaged wrapper…

For the filling:

  • 2 Tablespoons cooking oil (I use olive, but sesame or peanut oil would be more traditional)
  • 3 scallions, sliced
  • 1/2 small cabbage (any kind will do), chopped
  • 4-5 small carrots, sliced on the diagonal
  • 1/2 red bell pepper, chopped
  • 1 small stalk of broccoli, flowerettes chopped and stem peeled and chopped
  • 1 egg, cooked like a crepe and then shredded
  • 1/2 recipe cubed baked sesame tofu (see recipe below)
  • 2-3 Tablespoons tamari
  • 2 Tablespoons vinegar or lemon juice (I used 1 T each of brown rice and ume plum vinegar)
  • 1 Tablespoon agave
  • 2 teaspoons toasted sesame oil

Heat a large saute pan or wok over medium heat, add oil, then add scallions and cook until soft.  Add cabbage, carrots, bell pepper and broccoli and stir to combine.  Add remaining ingredients, cover and continue to cook until desired tenderness.  Add tofu and egg and cook until heated through.

For the scallion pancake wrappers:

  • 1 cup whole grains, sprouted or at least rinsed and soaked overnight (I usually use 1/3 cup each quinoa, millet, and raw buckwheat)
  • 2 Tablespoons flaxseed
  • 1 cup water, plus more to achieve correct consistency
  • 1/4 cup oil (again, I use olive oil and, while not traditional, works just fine; you could also try sesame or coconut oil)
  • 1 1/2 teaspoons toasted sesame oil
  • 3/4 teaspoon sea salt
  • 1 -3 teaspoons coconut sugar, optional but using just a bit will enhance flavor and allow them to brown
  • 2-4 scallions, sliced and sauteed until soft (you could put them in raw, but I had to temper the scallion taste a bit for my family)

Place all the ingredients, except the scallions in the blender and blend until smooth.  Add more water as necessary (could be a fair amount more water; depending on the moisture of the grains).  When the batter is thin, but still has some consistency (maybe a little thicker than maple syrup), stir in the scallions.  Heat a crepe pan or skillet over medium heat.  Cast iron is best and, if well-seasoned, won’t need to be greased.  If you don’t have a cast iron skillet, you may need to coat your skillet with a thin layer of heat-tolerant oil.  When a drop of water skips across the skillet, it’s hot enough.  Put a hot pad or wrap a dish towel around the handle of the skillet.  Now, pour about 1/4 cup (assuming it’s about a 9-inch skillet) onto the middle of the skillet, lift by the handle, and tilt the skillet in each direction so that the batter forms a thin circle almost to the edges of the skillet.   Cook until the top of the pancake is set (usually 30 seconds to one minute, but this will depend on the thickness), then loosen around pancake with a spatula and flip.  Cook the other side for about another 30 seconds and place on a plate.  The second side will not brown as much, but will be sort of speckled.  Continue with remaining batter and just stack them up as you go.  The batter will thicken up as it sits, so add more water if necessary.  I’ve made these a little thicker, closer to traditional scallion pancakes, as well as paper thin like crepes and both are great, so don’t fret too much about the consistency of the batter.  That being said, you do not want it to be watery, so better to err on the side of thicker pancakes.

Note: if these sound difficult, please give them a try anyway.  They are actually very forgiving and, while the first few may turn out in weird shapes or rip, they are still yummy.  Everyone should know how to make crepes, just for the heck of it.

Sesame Tofu:

  • 1 pound extra firm tofu, frozen, thawed, and pressed
  • 1/2 cup water
  • 2 Tablespoons tamari
  • 2 teaspoons lemon juice or vinegar (brown rice, ume plum, cider, etc)
  • 2 teaspoons agave
  • 1 teaspoon toasted sesame oil
  • optional: ginger, cilantro, crushed red pepper, etc.

Cut the tofu into eight pieces.  Whisk together remaining ingredients and pour evenly over tofu pieces.  Allow to marinate if time permits, but you can also cook it right away.  Grilling is my preference, but you can also bake at 400 degrees for about 20 minutes, flipping halfway through.  Use in stir fry, salad, skewers, sandwiches, etc.

1 Comment »

  1. […] you can’t or don’t eat eggs, try making the scallion pancake recipe that goes with the Asian Fajitas, replacing the olive oil with ghee or macadamia nut oil and eliminating the toasted sesame oil and […]

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