Finely chop the red peppers and the Napa cabbage, and finely julienne the green onions. Stir together the salt, Accent, flour, rice powder and water to make
the pancake batter.
Coat the vegetables with the pancake batter.
Drop in a hot, oiled skillet at medium high heat. Flatten the pancakes with the back of your spoon.
When the underneath is firm and golden, flip over to cook the top.
Serve plain or with dipping sauce.