Veggie Chinese pancakes

Veggie Chinese pancakes

Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 容易
  • Serves 2 as a starter

Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens

  • Vegetarian
Nutrition: per serving
Highlight Nutrient Unit
kcal 254
low in fat 7g
saturates 1g
carbs 37g
sugars 17g
fibre 4g
protein 7g
salt 4.1g
Advertisement

Ingredients

  • 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine,February 2013

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5. 5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content

Baidu