Notes: Also known as scallion/spring onion bread, scallion/spring pancake. If not salty enough, add some more after cooking. Oily food like this does not keep well so try to eat in one sitting, if not, best method of reheating is toasting.
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People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking steaming, and soup making, though it is not used as a rice cooker. Woks are always better over flames, whether fuelled by wood, coal or gas, and never a great match for the electric stove top.