Veggie Chinese pancakes

Veggie Chinese pancakes

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2 as a starter

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
254
protein
7g
carbs
37g
fat
7g
saturates
1g
fibre
4g
sugar
17g
salt
4.1g

Ingredients

  • 200g mushrooms, sliced (we used chestnut)
  • 2 tbsp soy sauce
  • ½ tsp five spice powder
  • 1 tbsp rice wine, preferably Shaohsing
  • ½ tbsp sesame oil
  • 1 tsp sugar
  • 6 Chinese pancakes
  • 2 spring onions, finely sliced
  • 5cm length cucumber, deseeded and sliced into matchsticks
  • ½ Little Gem lettuce, shredded
  • 4 tbsp hoisin sauce

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Method

  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.
  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.

Recipe from Good Food magazine, February 2013

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Comments

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franwarrington123's picture

Mushrooms are delicious BUT needs double the number of mushrooms given in recipe for two people

Emmiesaurus's picture

These are delicious, the mushroom mix is incredible! So easy to make, I will be making them again for sure!

amandabish's picture
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The mushroom mixture tastes amazing.

montserrat's picture

Whoever you are mikolperna.. you are a pretty lifeless person. You actually bother to go round leaving stupid & totally irrelevant comments on recipes. Go get a life mikolperna!

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