Ingredients

Steps

• Grease a bamboo steamer base, add pancakes, and steam over boiling water for 6 minutes.
• Heat two tablespoons of oil in a wok and scramble the eggs until cooked.
• Stir-fry garlic and ginger in the remaining oil, then add vegetables and cook for 4 minutes.
• Return eggs to the wok, season with soy sauce, sesame oil, and white pepper, then garnish with cabbage.
• Serve by folding pancakes into cones and stuffing them with the vegetable filling.