NYT Cooking: This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I’ve added carrots for color.
Step 1 Peel banana and place it in a bowl. Mash with a fork. Step 2 Crack eggs into bowl and mix until a smooth batter forms. Step 3 Heat a small frying pan with a bit of oil spray. Scoop 1 tablespoon batter at a time and drop in pan to form miniature pancakes. Fry for 1-2 minutes until pancake top looks dry. Turn over with a spatula and fry for another 30 seconds. Sprinkle with cinnamon to serve.