Recipe information
Ingredients for - Veggie Chinese pancakes
1. 200g mushroom , sliced (we used chestnut) -
3. ½ tsp five spice powder -
4. 1 tbsp rice wine , preferably Shaohsing -
5. ½ tbsp sesame oil -
7. 6 Chinese pancakes -
9. 5cm length cucumber , deseeded and sliced into matchsticks -
10. ½ Little Gem lettuce , shredded -
11. 4 tbsp hoisin sauce -
How to cook deliciously - Veggie Chinese pancakes
1. Stage
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.
2. Stage
Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
3. Stage
To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.
