1 tablespoon chopped green onions
1 tablespoon chopped tomato or red bell pepper
1 cup flour
1/3 cup warm water
3 tablespoons vegetable oil
3 teaspoons Ying’s Stir Fry Sauce
4 thin slices ham
Mix flour with water in a mixing bowl, a little at a time. knead into a smooth dough. Cover and set aside for 10 minutes.
Beat eggs in a separate mixing bowl and add chopped green onions and tomato, mix well. Coat frying pan with 1- 1 ½ teaspoons vegetable oil. Add half of the egg mixture into the pan and swirl. Cook egg until completely done, about 1 minute each side.
Remove it from pan. Repeat with the other half egg mixture. Makes 2 egg omelet rounds, set aside.
Place dough from bowl onto flat surface and divide it into two equal parts. Cover one part of the dough with a towel. Roll the other into a flat round pie about 9 inches in diameter.
Heat frying pan over low to medium heat. Coat pan with 1 tablespoon oil. Place pancake in pan and fry one at a time on both sides until small brown spots appear on the surface of the pancake (2- 3 minutes each side). Spread 1 ½ teaspoons Ying’s Stir Fry Sauce evenly over pancake.
Place one egg omelet round and 2 slices ham over pancake.
With a spatula fold pancake over egg omelet twice. Remove pancake and cut it into 3-4 pieces.