Recipe by The Woks of Life ABOUT THE WOKS OF LIFE: “The Woks of Life is a multigenerational family food blog founded by parents Bill and Judy Leung and their daughters, Sarah and Kaitlin, and has been called the ‘bible of Chinese home cooking.’ Their cookbook, The Woks of Life: Recipes to Know and Love from a Chinese American Family is a New York Times and USA Today best seller.The family lives in New Jersey, where they cook, write, and photograph recipes together—and continue their eternal debate over what’s for dinner.” THE ORIGIN: “We all grew up enjoying scallion pancakes, especially Judy, who grew up in Shanghai, China, before moving to the US at 16. Because they’re so easy to make, with relatively few ingredients, they’re enjoyed everywhere in China—at home, from street vendors, and even in restaurants.They’re comfort food! This particular recipe, however, was developed by Bill, who was inspired to develop this recipe after watching street vendors in China craft scallion pancakes for eager customers.” HOW TO SERVE: “Scallion pancakes are usually a breakfast food or street snack.

You may also see them served as an appetizer.” ACROSS THE COUNTRY: “Ovens aren’t common in China, so if there’s a flour-based dough being made, it’s usually going to be steamed, boiled, fried, or pan-fried.In this case, the scallion

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