Veggie Chinese pancakes
Preparation and cooking time
Serves 2 as a starter
- 200gmushroom, sliced (we used chestnut)
- 2 tbspsoy sauce
- ½ tspfive spice powder
- 1 tbsprice wine, preferably Shaohsing
- ½ tbspsesame oil
- 1 tspsugar
- 6Chinese pancakes
- 2spring onions, finely sliced
- 5cm length cucumber, deseeded and sliced into matchsticks
- ½小宝石生菜, shredded
- 4 tbsphoisin sauce
- STEP 1
Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.
- STEP 2
Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
- STEP 3
To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.