Fried Vegetables in Pancakes

For the pancakes, mix the flour with the water in a bowl until smooth. Mix in the eggs with a whisk. Season the batter and leave to stand for 30 minutes.

Cut the pumpkin flesh into cubes approx. 1 cm in size. Clean the celery, pull off any stringy bits, then cut into thin strips about 4 cm long. Cut the tips and stalk bottoms off the aubergines and courgettes, cut the aubergines crossways into about 1 cm slices, halve the courgette lengthways and cut crossways into pieces 2–3 cm long. Clean the mushrooms and cut into small pieces. Clean the bean sprouts. Blanch the peas briefly in boiling salted water and then rinse off with cold water. Then blanch the tomatoes briefly and then rinse under cold water. Remove the skin, cut into quarters, remove bottom of stalk and seeds and then cut the flesh into pieces 1 cm in size.

For the spicy sauce, peel the garlic and dice finely. Remove the stalk, seeds and pith from the chilli and chop. Rinse and clean the spring onions and cut into fine rings. Mix these ingredients with the vegetable stock, soy sauce, chives and the cornflour in a bowl. Heat 3 tbsp. oil in a wok or frying pan. Add the pumpkin and stir-fry for 4–5 minutes. Add the aubergines and courgettes and fry for another 2–3 minutes. Add the celery, mushrooms and bean sprouts and stir-fry for 2 minutes. Finally add the peas and tomatoes for the last 1–2 minutes. Pour in the sauce, mix and bring to the boil.

For the pancakes, heat 1/2 tbsp. oil in a frying pan about 20–22 cm in diameter. Pour in 1/4 of the batter and fry until golden brown on both sides. Make another three pancakes in the same way. Arrange the pancakes and the vegetables on 4 plates, sprinkle with chives and serve.

Tip:
Instead of baby aubergines, you can also use regular-sized aubergines. In this case, cut into approx. 1 cm cubes.

Preparation time: 1h 30 mins
Per portion: 1438 kJ / 343 kcal