Sesame Flatbreads (Shao Bing) and Stir Fry Chives, Bean Sprouts & Tempeh

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Making this reminds me of all the times I drooled of the thought of these breakfast foods when I visited China in my early years. We were able to buy breakfast down the road and shaobing was something my grandfather really enjoyed eating. Also, my grandmother was so hilariously evil one time she went back, she knew I would want to eat the food there, so guess what she did?

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Yes, she kind of photographed herself eating the DELICIOUS foods, to make my mouth water. Oh, the evilness! It still makes me laugh when I see the photos (and also cover myself green with envy) cos the food simply looked too delicious. Mmmm, and I never thought of making them before?!

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My mum phoned me last week saying she suddenly sniffed this scent that reminded her of Shaobing, and I HAD to try making it. After making all these different flatbreads, pancakes and such, this was so easy! The secret to shaobing is the sesame paste, and it is NOT tahini!

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You can buy it at the local Asian grocery store, it’s roasted whole sesame seeds ground up, and has a very dark colour. If you really can’t find it, perhaps you can try making your own by roasting some sesame seeds and grinding them up. Though I’ve not tried it before so can’t tell you how that will go.

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I would totally advise you to eat this as soon as you make it, because when they get cold and dry up, they don’t taste as nice, and they become really hard. I love it like right after they’re out of the oven. Also, you can eat it with the chives and bean sprouts stir fry, which simply is meant to go with this.

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Sesame Flatbreads (Shao Bing) and Stir Fry Chives, Bean Sprouts & Tempeh

Sesame Baked Flatbread (Shao Bing)

Dough
1/2 cup & 2 tablespoons lukewarm water
1 tablespoon extra light olive oil
1 teaspoon dry active yeast
1 1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon coconut sugar
1/4 teaspoon Himalayan/sea salt

Filling
3 tablespoons sesame paste (not tahini)
A few generous sprinkles Himalayan/sea salt
A few generous sprinkles ground Szechuan peppercorns (or regular black pepper & red pepper flakes)

Topping
1-2 tablespoon extra light olive oil
1-2 tablespoons white sesame seeds
A sprinkle Himalayan/sea salt

Combine the lukewarm water, olive oil and yeast in a small bowl and mix until it’s dissolved.

In a large bowl, add the whole what pastry flour, all purpose flour, baking powder, coconut sugar and salt. Combine the yeast mixture to the flour and stir for a little bit.

Sesame_Flatbreads_Shao_Bing_Stir_Fry_Chives_Bean_Sprouts_Tempeh_Recipe_007

Use your hands to knead the dough until it becomes very smooth and round. Cover the bowl with something and leave it in a warm place (an oven that has been turned on for a very brief moment in the lowest setting and then turned off) to rise for a couple of hours.

Once the dough has risen, preheat oven to 400°F (204°C).

Use a rolling pin to flatten the dough as much as you can into a long rectangle. Spoon the sesame paste on top and spread it out with a knife, brush or your fingers. Add a few generous sprinkles of salt, Szechuan peppercorns (if possible, or use regular ground pepper and some red pepper flakes).

Sesame_Flatbreads_Shao_Bing_Stir_Fry_Chives_Bean_Sprouts_Tempeh_Recipe_008

Roll it up from one side to the other and stretch it out so that the roll is a little longer.

Cut the roll into about 12 small pieces.

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Take one of the pieces and twist both sides, then flatten it with your hands to make a small circle. It should not be too flat. Don’t use the rolling pin for this. Repeat until all the dough has become little flat circles.

Prepare a pastry brush and a small bowl with a tablespoon of extra light olive oil.

Sesame_Flatbreads_Shao_Bing_Stir_Fry_Chives_Bean_Sprouts_Tempeh_Recipe_010

Brush one side with some olive oil (if it runs out, add more), then sprinkle a little sesame seed on top. Flip it over and brush more olive oil on the other side and sprinkle more sesame seeds. Add a few sprinkles of salt on the top as well.

Put six of the flatbreads on a 9×13 inch oven tray sprayed with non-stick cooking oil. You will need to use two oven trays of the same size or bake the other half after this is done.

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Bake in the oven for about 7 minutes on one side, then flip it over and bake another 7-8 minutes on the other side until both sides are golden brown.

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Note about the Chives: The chives are not the small little ones you buy at the spices section in the grocery store. These ones are found easily in the Asian grocery store, and are much, much bigger and comes in a big bundle. They somewhat look like scallions but are still pretty different, if you know what I mean.

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Stir Fry Chives, Bean Sprouts and Tempeh

1 tablespoon extra light olive oil
1 1/2 cup chives
1 1/2 cup mung bean sprouts
1/6 block tempeh
1 tablespoon low sodium soy sauce
1 1/2 teaspoon rice vinegar
1 1/2 teaspoon white cooking wine
1 1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon garlic powder
A pinch of cayenne powder

Chop the chives in about pieces that’s about two or two and a half inches. Measure about 1 1/2 cup. Measure the same amount of mung bean sprouts and add both into the frying pan.

Cut about one sixth of a block of tempeh and slice it in thin, long strips. Add that to the frying pan along with the extra light olive oil.

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Turn the heat on medium high (6, but stove should not be red, so you may have to turn it a little bit under).

Cook the chives, beansprouts and tempeh for about 4 minutes, stirring a lot.

Meanwhile, combine all the ingredients for the sauce, including the soy sauce, rice vinegar, cooking wine, cornstarch, sesame oil, garlic powder and cayenne pepper in a small bowl. Stir very well until it’s mixed well.

Add the sauce to the chives mixture after 4 minutes of cooking. Then, let it cook and stir for another 4 minutes and turn the heat off.

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Sesame Flatbreads (Shao Bing) and Stir Fry Chives, Bean Sprouts & Tempeh
Serves: 4
 

Ingredients
Sesame Baked Flatbread (Shao Bing)
Dough
  • ½ cup & 2 tablespoons lukewarm water
  • 1 tablespoon extra light olive oil
  • 1 teaspoon dry active yeast
  • 1½ cup whole wheat pastry flour
  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon coconut sugar
  • ¼ teaspoon Himalayan/sea salt
Filling
  • 3 tablespoons sesame paste (not tahini)
  • A few generous sprinkles Himalayan/sea salt
  • A few generous sprinkles ground Szechuan peppercorns (or regular black pepper & red pepper flakes)
Topping
  • 1-2 tablespoon extra light olive oil
  • 1-2 tablespoons white sesame seeds
  • A sprinkle Himalayan/sea salt
Stir Fry Chives, Bean Sprouts and Tempeh
  • 1 tablespoon extra light olive oil
  • 1½ cup chives
  • 1½ cup mung bean sprouts
  • ⅙ block tempeh
  • 1 tablespoon low sodium soy sauce
  • 1½ teaspoon rice vinegar
  • 1½ teaspoon white cooking wine
  • 1½ teaspoon cornstarch
  • ½ teaspoon sesame oil
  • ½ teaspoon garlic powder
  • A pinch of cayenne powder

Instructions
Sesame Baked Flatbread (Shao Bing)
  1. Combine the lukewarm water, olive oil and yeast in a small bowl and mix until it’s dissolved.
  2. In a large bowl, add the whole what pastry flour, all purpose flour, baking powder, coconut sugar and salt. Combine the yeast mixture to the flour and stir for a little bit.
  3. Use your hands to knead the dough until it becomes very smooth and round. Cover the bowl with something and leave it in a warm place (an oven that has been turned on for a very brief moment in the lowest setting and then turned off) to rise for a couple of hours.
  4. Once the dough has risen, preheat oven to 400°F (204°C).
  5. Use a rolling pin to flatten the dough as much as you can into a long rectangle. Spoon the sesame paste on top and spread it out with a knife, brush or your fingers. Add a few generous sprinkles of salt, Szechuan peppercorns (if possible, or use regular ground pepper and some red pepper flakes).
  6. Roll it up from one side to the other and stretch it out so that the roll is a little longer.
  7. Cut the roll into about 12 small pieces.
  8. Take one of the pieces and twist both sides, then flatten it with your hands to make a small circle. It should not be too flat. Don’t use the rolling pin for this. Repeat until all the dough has become little flat circles.
  9. Prepare a pastry brush and a small bowl with a tablespoon of extra light olive oil.
  10. Brush one side with some olive oil (if it runs out, add more), then sprinkle a little sesame seed on top. Flip it over and brush more olive oil on the other side and sprinkle more sesame seeds. Add a few sprinkles of salt on the top as well.
  11. Put six of the flatbreads on a 9×13 inch oven tray sprayed with non-stick cooking oil. You will need to use two oven trays of the same size or bake the other half after this is done.
  12. Bake in the oven for about 7 minutes on one side, then flip it over and bake another 7-8 minutes on the other side until both sides are golden brown.
  13. Note about the Chives: The chives are not the small little ones you buy at the spices section in the grocery store. These ones are found easily in the Asian grocery store, and are much, much bigger and comes in a big bundle. They somewhat look like scallions but are still pretty different, if you know what I mean.
Stir Fry Chives, Bean Sprouts and Tempeh
  1. Chop the chives in about pieces that’s about two or two and a half inches. Measure about 1½ cup. Measure the same amount of mung bean sprouts and add both into the frying pan.
  2. Cut about one sixth of a block of tempeh and slice it in thin, long strips. Add that to the frying pan along with the extra light olive oil.
  3. Turn the heat on medium high (6, but stove should not be red, so you may have to turn it a little bit under).
  4. Cook the chives, beansprouts and tempeh for about 4 minutes, stirring a lot.
  5. Meanwhile, combine all the ingredients for the sauce, including the soy sauce, rice vinegar, cooking wine, cornstarch, sesame oil, garlic powder and cayenne pepper in a small bowl. Stir very well until it’s mixed well.
  6. Add the sauce to the chives mixture after 4 minutes of cooking. Then, let it cook and stir for another 4 minutes and turn the heat off.


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