Happy Pancake

Rinse and dry the celery, bok choy, scallions, and radishes. Thinly slice all of the vegetables and set aside in a medium bowl, reserving a few of the chopped scallions for the dressing. Peel and mince the ginger. Mince the garlic. Add the garlic and ginger to the bowl and toss to combine.

In a medium bowl, combine the tamari, sesame oil, mirin, and reserved scallions. Whisk well to combine.

Preheat your oven to 250°F. In a medium bowl, mix the rice flour with 2 cups water and turmeric. Whisk batter until it’s smooth and there are no lumps and set the bowl aside.

Place a medium nonstick skillet over medium heat with 1 tbsp oil. Once the oil is hot add half the vegetables to the skillet, season with salt and pepper, and cook until softened, about 5 minutes. Make sure vegetables are evenly distributed in the pan, add half the batter, and tilt it around to cover the bottom of the skillet. Cover and cook until the edges brown and curl up, about 6 to 8 minutes.

In a large bowl, toss the pea shoots with the mixed greens. In the skillet, fold the pancake in half and gently slide onto a baking sheet. Keep pancake warm in oven while you repeat step 4 with the remaining vegetable oil, vegetables, and batter.

Divide the happy pancakes between your plates and top with the pea shoot salad. Drizzle with tamari dressing and dig in!