Veggie Chinese pancakes

Veggie Chinese pancakes

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  • 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


  • 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.

Goes well with

Recipe from Good Food magazine,February 2013


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