Ingredients

2 C Culinary Solutions Savory Eggspedites™ Liquid
6 oz All Purpose Flour
Kosher Salt To Taste
2 tsp. Sesame Oil
1 1/2 oz Scallions, Thin Sliced
32 oz Hickory Smoked Pulled Bar-b-q Pork Seasoned (#09067)
6 oz Fresh Bean Sprouts
6 oz Snow Peas, Julienne
6 oz Scallions, Julienne
6 oz Carrots, Cut Thin On Bias
6 oz Celery, Cut Thin On Bias
2 fl.oz. Peanut Oil
2 tsp. Fresh Ginger, Grated
2 tsp. Chopped Garlic
2 tbsp. Soy Sauce
2 tbsp. Sesame Oil
Kosher Salt, To Taste

Directions

1
 Using a wire whip, combine Savory Eggspedites®, flour, sesame oil, scallions, and salt (first 5 ingredients) together. Mix to a smooth batter.
2
 Preheat flat grill, or griddle pan to medium heat, and lightly oil with peanut oil (or other cooking oil).
3
 Pour about 2 oz. of batter onto grill to form a 5-6 inch crepe, and cook until crepe is light brown, turn and cook for a few more seconds. Stack crepes hot on a plate, and cover with plastic wrap.
4
 Wash and cut all vegetables as per the ingredients list.
5
 Place peanut oil in wok, and pre-heat. When very hot, add garlic and ginger, and cook until fragrant. Add vegetables, and stir fry al dente. Add shredded pork and stir fry until heated through. Season with soy sauce, sesame oil, and salt.
6
 Fill crepes, (3 per order) with pork, and vegetable stir fry, then garnish with additional stir fry.
6 portions