1 cup chopped cooked chicken
1 1/2 cups thinly sliced napa cabbage
1/4 cup shredded carrots
3 green onions, chopped
12 fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3 eggs, lightly beaten
3/4 cup all-purpose flour
3/4 cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
1/4 teaspoon toasted sesame oil
In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini.
In a separate bowl, beat together eggs, flour, chicken stock and soy sauce.
Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat.
Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle.
Cover and cook 4 minutes, or until bottom is golden brown.
Flip and continue cooking 4 minutes, or until cooked through.
Drain on paper towels.