Shredded Potato and Egg Pancake

Instructions

1. 1

   Shred the potato and carrot into thin strips.

2. 2

   Rinse the shredded potato to remove surface starch.

3. 3

   Shred the bell pepper into thin strips.

4. 4

   Spray oil in a pan and stir-fry the shredded potato and carrot for 1 minute.

5. 5

   Add the shredded bell pepper and stir-fry until tender.

6. 6

   Add a pinch of salt, 1 tbsp light soy sauce, 1 tbsp vinegar, and a pinch of chicken bouillon. Stir-fry for another minute on high heat.

7. 7

   Spray oil in another pan and pour in the beaten eggs.

8. 8

   Sprinkle a pinch of sesame seeds on top (optional).

9. 9

   Cook on low heat until the egg sets.

10. 10

    Place the stir-fried potato mixture on the egg pancake.

11. 11

    Roll up the pancake and serve.