Veggie Chinese pancakes

Veggie Chinese pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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
HighlightNutrientUnit
kcal254
low infat7g
saturates1g
carbs37g
sugars17g
fibre4g
protein7g
salt4.1g
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Ingredients

  • 200g mushroom , 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

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

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    Overall rating

    Rating: 5 out of 5.5 ratings
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