This recipe offers an easy, vegetarian take on traditional jianbing, perfect for a quick brunch or snack. It uses frozen scallion pancakes as a base, topped with an egg, savory bean paste, fresh herbs, sesame seeds, and a drizzle of chili oil.
Fry up two frozen scallion pancakes till golden brown on both sides. Make sure to use a non-stick pan! Add a thin layer of sichuan bean paste (sub with oyster sauce or veg oyster sauce if you can’t find any), and a handful of whatever fresh herbs you have (cilantro, dill, basil, chives, and mint). Crack an egg on top, then break apart and spread around the pancake so it forms a thin layer. Sprinkle on some sesame seeds while it’s cooking. Once the edges are set, give the whole thing a flip then drizzle on your favorite chili oil.
