Parsnip Pancakes
Ingredients
- 1/2 lb (1 large or two medium-small) parsnips, shredded
- 2 scallions, cut to 2-inch pieces and julienned lengthwise
- 1 egg, scrambled
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black or white pepper, or to taste
- 2-4 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
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