Last week I made the Easy Tortilla “Jian Bing” recipe from J. Kenji Lopez-Alt’s The Wok cookbook. Like the Scallion Pancake Breakfast Sandwiches, this is another handheld breakfast “pancake.” Kenji notes that the authentic version of this uses a crepe, but he simplifies it with a tortilla.

To make it, you start by pan-frying a large tortilla in the wok. Then you spread a scrambled mixture of egg, cilantro, scallion, and sesame seeds on it.

Once the tortilla is crispy, you flip it over to cook the eggy side. Flip it back over and spread hoisin and chile oil on top of the egg.

Then you fold it in half and then in half again to make a quarter-circle wedge.

I made two of these for Megan and me for a weekday breakfast. I thought it was quite good, especially given how easy it was. Starch, egg, spicy, and sweet are all common breakfast components, so these jian bings were familiar, but there was a note of something unusual that I can only guess was from the hoisin. Regardless, very good. I’ll make this one again.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.