Leftover BBQ Stir-Fried Pancake Ribbons
Too much grilled meat after the festival? Slice the leftovers, toss with pancake ribbons and cabbage over roaring heat — a soy-glossed, wok-hei breakfast that beats the original BBQ.
Prep Time
10 min
Cook Time
10 min
Difficulty
Easy
Servings
2 servings
Allergen Warning
This recipe contains: Gluten, Soy
Ingredients (10 items)
- Leftover grilled meat (pork belly or thigh)250 g
- Scallion or egg pancake sheets2 pcs
- Cabbage200 g
- Shredded carrot50 g
- Minced garlic1 tbsp
- Soy sauce1 tbsp
- Black vinegar1 tsp
- White pepper powder0 ½ tsp
- Sesame oil1 tsp
- Cooking oil2 tbsp
Instructions
- 1
Dry-toast the pancake sheets in a pan for 30 seconds to crisp (no oil), then cut into 2 cm ribbons.
Toasting first keeps the ribbons from going soggy in the stir-fry.
- 2
Slice the leftover grilled meat into 1 cm strips; tear the cabbage into pieces and dry it thoroughly.
- 3
Heat 2 tbsp oil in a wok and fry the garlic until just golden.
- 4
Over high heat, add cabbage and carrot; stir-fry until the edges char slightly and the wok-hei kicks in.
Don't crowd — too much cabbage drops the wok temperature. Two batches if needed.
High Heat - 5
Add the meat strips and flash-fry 1 minute to release the rendered aroma.
- 6
Add the pancake ribbons, splash soy sauce down the wok's side, and toss quickly so every ribbon takes on color.
- 7
Off heat, dash black vinegar down the side and dust white pepper; two tosses and stop.
Vinegar last — its aroma volatilizes fast.
- 8
Plate, drizzle a little sesame oil, and add a spoonful of chili sauce if you like heat.
Voice Guide
Step 1 / 8
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
Can I prepare this dish in advance?▾
Most Taiwanese home dishes can be prepped ahead. Wash and chop ingredients in advance, and pre-mix sauces. Cooking day will be much faster.
Where can I buy the ingredients?▾
Most ingredients are available at Asian supermarkets, H Mart, 99 Ranch, or online. For specialty items, check your local Chinatown or order from retailers like Weee!
Can I make a vegetarian version?▾
Yes! Replace meat with tofu skin, dried shiitake mushrooms, or king oyster mushrooms. Substitute oyster sauce with vegetarian mushroom sauce for great results.
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