VEGGIE CHINESE PANCAKES

Veggie Chinese pancakes image

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

Provided by Good Food team

Categories Dinner, Main course

Time 25m

Yield Serves 2 as a starter

Number Of Ingredients 11

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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

Steps:

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.
Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.

Nutrition Facts : Calories 254 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 4.1 milligram of sodium