Veggie Chinese pancakes

Veggie Chinese pancakes. Finely sliced, Raw mushrooms, Deseeded and sliced into matchsticks.

Good Food team

15 + 10 min · 2

Ingredients

• 60 g Finely sliced
• 200 g Raw mushrooms
• 130 g Deseeded and sliced into matchsticks
• 100 g Or Gem lettuce, shredded
• 150 g 6 units
• 20 g Soy sauce
• 5 g Sesame oil
• 3 g Chinese five-spice powder
• 60 g Hoisin sauce
• 15 g Dry white wine; alternative to rice wine
• 4 g Brown sugar

Preparation

1. Put the mushrooms, soy sauce, five-spice, dry white wine, sesame oil and sugar in a small frying pan. Cook for 5–8 minutes, stirring, until the mushrooms are tender and the sauce coats them. This variant uses dry white wine instead of rice wine. Warm the pancakes according to the packet.
2. Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
3. To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.